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2 tablespoons vegetable oil (or) olive oil
2 lbs. baby carrots, rinsed and chopped
2 medium potatoes, peeled and cut into chunks
1 medium onion, chopped
3 garlic cloves, chopped
3-(14.5 oz.) cans chicken broth
3/4 cup water
1 teaspoon chicken bouillon granules
1 tablespoon, plus 1-1/2 teaspoons ground cumin
3/4 teaspoon salt
1/4 teaspoon black pepper
chopped fresh parsley, to garnish the soup (optional)
Heat vegetable oil in a large pot over medium-high heat.
Add the garlic, carrots, potatoes, and onion.
Saute the vegetables for 5 minutes, to heighten flavors.
Add the chicken broth, water, and bouillon granules.
Bring to a boil, then reduce heat to a simmer.
Cover the pot, and simmer the soup/vegetables for 25 minutes,
or until the vegetables are tender.
Pour the soup into a blender, and puree until smooth.
(You will need to do this in several batches.)
Return the puree'd soup to the pot.
Add the cumin, salt, and pepper, and stir.
Finish heating soup over a low heat, then serve.
Garnish soup with chopped fresh parsley; if desired.
Yield: 11 cups of soup
2 lbs. baby carrots, rinsed and chopped
2 medium potatoes, peeled and cut into chunks
1 medium onion, chopped
3 garlic cloves, chopped
3-(14.5 oz.) cans chicken broth
3/4 cup water
1 teaspoon chicken bouillon granules
1 tablespoon, plus 1-1/2 teaspoons ground cumin
3/4 teaspoon salt
1/4 teaspoon black pepper
chopped fresh parsley, to garnish the soup (optional)
Heat vegetable oil in a large pot over medium-high heat.
Add the garlic, carrots, potatoes, and onion.
Saute the vegetables for 5 minutes, to heighten flavors.
Add the chicken broth, water, and bouillon granules.
Bring to a boil, then reduce heat to a simmer.
Cover the pot, and simmer the soup/vegetables for 25 minutes,
or until the vegetables are tender.
Pour the soup into a blender, and puree until smooth.
(You will need to do this in several batches.)
Return the puree'd soup to the pot.
Add the cumin, salt, and pepper, and stir.
Finish heating soup over a low heat, then serve.
Garnish soup with chopped fresh parsley; if desired.
Yield: 11 cups of soup
