Tex-Mex Carrot Soup

This savory soup is seasoned with nutty-flavored cumin and topped with a creamy salsa.

In large saucepan, sauté sliced carrots, chopped onion, cumin, and ginger in oil 20 minutes.

Add chicken broth and 2 cups water to saucepan.

Increase heat to high and bring to a boil.

Cover and simmer 15-20 minutes until vegetables are tender.

Remove saucepan from heat and let cool slightly, about 10 minutes.

In small bowl, combine chopped tomato, sour cream and chopped cilantro;chill until ready to serve.

Place soup in batched in food processor of blender; puree 2-3 minutes until smooth.

Return to the saucepan; over med/high heat, cook 5 minutes more, until heated through.

Ladle soup into bowls.

Top with sour cream mixture.

Garnish.