Grapefruit juice is the
secret ingredient in this velvet-smooth soup. Serve this vivid
orange, cumin-scented soup as a first course with a white swirl
of sour cream.
Royal Carrot
Soup
3 cups chicken broth
2 cups grapefruit juice
8 carrots, peeled and sliced
1 onion, diced
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup light sour cream
- In a large saucepan, combine chicken broth,
grapefruit juice, carrots, onion, cumin, cinnamon and salt. Bring
to a boil, reduce heat, and simmer for 25 minutes or until carrots
are tender.
- Remove from heat; let it cool down before
putting in blender.
- Purée in a blender or food processor
then return to saucepan; heat thoroughly. Serve with a dollop
of sour cream on top.
Makes 6 servings.
