Carrot & Cilantro Soup Recipe
Ingredients
| Carrots | 1 1/2 Pound | |
| 4 cups regular-strength chicken broth | ||
| Curry powder | 3/4 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Red cayenne pepper | 1 To taste | |
| Coriander/ cilantro | 1/4 Cup (16 tbs), lightly packed | |
Directions
Cut carrots into 1/2-inch-thick slices and place in a 3- to 4-quart pan.
Add broth and curry powder and bring to a boil over high heat; reduce heat, cover, and simmer until carrots are very soft about 20 minutes.
Stir in lemon juice.
In a blender or food processor, whirl soup, a portion at a time, until pureed.
Season to taste with red pepper.
Ladle soup into bowls and sprinkle ci-lantro over each portion.
Makes 4 servings.
Add broth and curry powder and bring to a boil over high heat; reduce heat, cover, and simmer until carrots are very soft about 20 minutes.
Stir in lemon juice.
In a blender or food processor, whirl soup, a portion at a time, until pureed.
Season to taste with red pepper.
Ladle soup into bowls and sprinkle ci-lantro over each portion.
Makes 4 servings.
Chef
