Sopa de Zanahorria

6
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!

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

How to Make Sopa de Zanahorria

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.

Printable Recipe Card

About Sopa de Zanahorria

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




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