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sopa de zanahorria

16 Pinches 6 Photos
Terrio13 avatar
Lake Mills, WI
Updated on Feb 14, 2015

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!

prep time 25 Min
cook time 30 Min
method Stove Top
yield 4 serving(s)

Ingredients

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

How To Make sopa de zanahorria

  • 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.
  • Step 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.
  • Step 3
    Add the half and half to the pot and bring to a simmer. Add the Ricotta and stir until smooth and thickened.
  • Step 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)
  • Step 5
    Add salt, pepper and ancho pepper to taste. Serve with chopped cilantro on top.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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