Creamy Vegetable Cumin Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This soup is based on a traditional Middle Eastern soup. It's unbelievably healthy and easy to make with only a few ingredients. The finished soup has a wonderful creamy texture, considering there is no cream or cheese in it. Ingredients:
2 tablespoons olive oil |
2 lbs baby carrots, rinsed |
2 medium potatoes, peeled & cut into chunks |
1 medium onion, chopped |
2 garlic cloves, chopped |
6 cups chicken broth (6 cups water & 2 chicken bouillon cubes can be substituted) |
1 tablespoon ground cumin |
salt and black pepper, to taste |
Directions:
1. Heat the olive oil in large pot then saute the garlic, carrots, potatoes, and onion for 5 minutes, to heighten flavors. Add broth (or water plus bouillon), cover & cook over medium heat until vegetables are tender, around 20 minutes.
2. Pour the soup into a blender & puree until smooth. You may need to do half at a time.
3. Add cumin, salt, & pepper then adjust seasonings to taste. If soup is too thick, additional water may be added.
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