1.1L/40fl.oz. Chicken Stock
75g/3oz Onions, chopped
1/2 teasp Ground Caraway Seed
1 level teasp Cumin Seed
3 Garlic Cloves, chopped
1 tbsp Lemon Juice
1 tbsp Lime Juice
450g/1lb Carrots, peeled and chopped
Freshly chopped Coriander to garnish
1. Place all the ingredients in a large saucepan, bring to the
boil then reduce the heat and simmer for 30 minutes until tender.
2. Allow to cool then drain, reserving the liquid and transfer
the pulp to a food processor or liquidiser. Process until very smooth.
3. Add the reserved liquid to the puree, mix well and chill.
4. To serve - transfer to soup bowls or plates and garnish with
chopped coriander. Serve cold.
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