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Ingredientes
- 14 c. Low-salt chicken broth, preferably homemade
- 2 1/2 lb Carrots, sliced
- 4 c. Onions, minced
- 2 1/2 tsp Grnd cumin
- 2 tsp Caraway seeds, crushed
- 1 tsp Garlic pwdr
- 1/4 c. Fresh lime juice Fresh cilantro leaves
Direcciones
- Combine broth, carrots, onions, cumin, caraway and garlic pwdr in large pot. Bring to boil over high heat. Reduce heat to medium-low, cover pot and simmer till carrots are very tender, about 1 hour. Fold in lime juice.
- Working in small batches, puree soup in blender till smooth. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm soup before serving.)
- Ladle soup into bowls. Garnish with cilantro leaves and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 12 servings | |
| Calories 103 | |
| Calories from Fat 18 | 17% |
| Total Fat 2.08g | 3% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 145mg | 6% |
| Potassium 601mg | 17% |
| Total Carbs 16.86g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 6.54g | 4% |
| Protein 7.12g | 11% |
