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:

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

Directions Step-By-Step

1
Put 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.
2
In 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.
3
Add the half and half to the pot and bring to a simmer. Add the Ricotta and stir until smooth and thickened.
4
Dump 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)
5
Add 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