Moroccan Carrot Soup

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MOROCCAN CARROT SOUP

 

5 c. clear vegetable stock

1/2 c. diced onion

1/2 tsp. ground caraway seed

3/4 tsp. cumin seed

1 Tbsp. minced fresh garlic

1 Tbsp. strained fresh lemon juice

1 Tbsp. fresh lime juice

1 lb. peeled carrots, sliced in 1/4 rounds

 

Boil all ingredients until tender, about 20 minutes.

Cool and drain, reserving the liquid. Puree the vegetables

until completely smooth. Add the reserved liquid and chill.

At serving time, garnish with minced coriander or parsley.

Serves 4 to 5. One serving equals 75 calories.

 

 

 

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