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.
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!
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