Sopa de Zanahorria

TERRI OPGENORTH

By
@Terrio13

There was a note in "All Things Mexican" today about this soup. I had forgotten about this recipe! I pulled out my cookbook and proceeded to do some editing. What a fantastic soup it turned out to be!
Since it is so different from the original I decided to post my version.
Thanks for the reminder Bobby W!


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
25 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

4
carrots, chopped
3/4 c
water
2 tsp
chicken bouillon granules, heaping
1 tsp
sugar
1 c
onion, chopped
fresh cilantro--chopped
2 Tbsp
butter
2 Tbsp
gf flour blend (or regular)
2 1/2 c
half and half
1/2 c
ricotta cheese
1 tsp
cumin
1 tsp
tarragon
1/2 tsp
ginger
1/2 tsp
basil
salt and pepper
1 tsp
ancho pepper

Step-By-Step

Step 1 Direction Photo

1Put the chopped carrots, chicken granules, sugar, water and cilantro stems in a pot and bring to a boil. Cover. You might need to add a bit more water if it boils dry before the carrots are tender.

2In another pot, melt the butter and saute the onion until tender. Add basil, tarragon, cumin and ginger. Then add your flour of choice. Stir until bubbly.

Step 3 Direction Photo

3Add the half and half to the pot and bring to a simmer. Add the Ricotta and stir until smooth and thickened.

Step 4 Direction Photo

4Dump the cooked carrots into the pot and heat a bit. Use an immersion blender and blend it all up good! (you can also put it into a conventional blender)

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5Add salt, pepper and ancho pepper to taste. Serve with chopped cilantro on top.

About this Recipe

Main Ingredient: Dairy
Regional Style: Mexican
Dietary Needs: Gluten-Free, Wheat Free, Soy Free
Other Tags: Quick & Easy, For Kids