Carrot Soup

I actually found this recipe on the back of a cracker box - It looked simple and yummy so I set it aside to try at a later date. Last night, I didn't feel like cooking at all so this was perfect. I have to admit that I was surprised at how well it turned out. My kids probably would have liked it more if it was smoother in texture, but since my blender died I had to puree it with an immersion blender which leaves it with more chunks.

1 small onion, chopped (about 1/2 cup)
1/4 cup Italian salad dressing
1 lb. carrots, peeled and coarsely chopped
4 cups chicken broth
1 teaspoon cumin
1/4 cup sour cream

Cook and stir onion and salad dressing in a large saucepan over medium-high heat for 5 minutes until onion is tender. Add carrots, broth, and cumin; mix well. Cook 10 minutes or until carrots are tender, stirring frequently

Pour into blender container; cover. Blend until pureed. Add sour cream; cover. Blend until smooth. Pour into bowls and garnish with sour cream.

I should note that I used half chicken broth and half veggie broth when I made this. My veggie broth is the reserved liquid that I freeze after cooking beans. This particular batch of beans I made with jalepenos so the broth had a bit of a kick to it. The end result was a creamy, sweet soup with a bit of a zing! Delicious, but it might be hard to recreate!