Guest guest Posted July 3, 2002 Report Share Posted July 3, 2002 MOROCCAN CARROT SOUP INGREDIENTS: 5 c. clear vegetable stock 1/2 c. diced onion 1/2 tsp. ground caraway seed 3/4 tsp. cumin seed 1 Tbsp. minced fresh garlic 1 Tbsp. strained fresh lemon juice 1 Tbsp. fresh lime juice 1 lb. peeled carrots, sliced in 1/4 rounds Boil all ingredients until tender, about 20 minutes. Cool and drain, reserving the liquid. Puree the vegetables until completely smooth. Add the reserved liquid and chill. At serving time, garnish with minced coriander or parsley. Serves 4 to 5. One serving equals 75 calories. _______________ Send and receive Hotmail on your mobile device: http://mobile.msn.com Quote Link to comment Share on other sites More sharing options...
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