Carrot Cumin Soup Recipe

This is a demonstration on how everything is a variation on some simple theme. The easiest way of describing this reciepe is "Make the Basic Cucumber Soup but chop and boil 2 carrots for about 20 minutes, then saute them along with the cucumber and onions. Use 2.5 tsp cumin and (opionally) 2 tsp crushed caraway seeds instead of the basil and dill." Basically the same recipe but a dramatically different soup! This recipe is for a chilled soup, but it's also great hot if you're serving it in the Autumn or Winter.

Ingredients

• 2 large cucumbers, peeled, cored and seeded
• 2 large carrots
• 1 medium (white) onion
• 1/4 cup butter (4 tbsp)
• 1.5 tbsp lemon juice
• 2 1/2 tsp cumin
• 2 tsp crushed caraway seed (optional)
• 1.5 cups vegetable broth
• 1/2 cup water
• 1 8oz package of (light) sour cream
• 1 tsp salt (maybe 2)
• Tarragon or Parsley (for garnish — optional)

• Finely chop 2 carrots. Boil in some water for 20 minutes. Remove from the water.
• Finely chop (or even grate in cuisinart) onion and cucumbers.
• Melt butter and saute onion and cucumbers and carrots until "wilted but not browned".
• Add broth, water, lemon, cumin & caraway and simmer for about 10 minutes.
• Move contents to blender and liquify for a while.
• Pour contents through strainer/sieve and mash as much liquid through as possible.
• Chill for a couple hours.
• Reblend with sour cream.
• Garnish with Tarragon or Parsley

Keep the water that you boiled the carrots in and use it with the vegetable broth! (Instead of the 1/2 cup water in the recipe.)

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