Carrot & Cilantro Soup
|Carrots||1 1⁄2 Pound|
|Regular strength chicken broth||4 Cup (64 tbs)|
|Curry powder||3⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Ground red cayenne pepper||To Taste|
|Lightly packed chopped cilantro||1⁄4 Cup (4 tbs) (Coriander)|
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.