Sopa de Zanahorria

Name: Sopa de Zanahorria
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
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

By TERRI OPGENORTH
@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 votes0

Comments:

4 Comments

Serves:

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
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How to Make Sopa de Zanahorria

Step-by-Step

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.
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.
Add the half and half to the pot and bring to a simmer. Add the Ricotta and stir until smooth and thickened.
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)
Add salt, pepper and ancho pepper to taste. Serve with chopped cilantro on top.