RCI-SP.002.0043.001
Carrot Raisin Soup
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gibson Estate in Quinlan, Texas in 1981.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 tablespoon
- carrots grated4 unit
- 1 medium
- 4 cups
- 6 ounce
- 1 tablespoon
- ½ teaspoon
- ¼ teaspoon
- ¼ teaspoon
- ½ cup
Method
1
Heat safflower oil in a large pot over medium heat. Add the chopped white onion and sauté for 4–5 minutes until softened and translucent.
5 minutes
2
Stir in the cumin, thyme, and black pepper, cooking the spices with the onion for about 1 minute until fragrant.
1 minutes
3
Add the tomato paste and soy sauce to the pot, stirring well to combine and coat the onions evenly.
2 minutes
4
Pour in the vegetable stock and bring the mixture to a gentle boil over medium-high heat.
5 minutes
5
Add the raisins to the pot and stir to incorporate. Reduce the heat to low and allow the soup to simmer so the raisins plump and the flavors meld.
20 minutes
6
Taste the soup and adjust seasoning with additional black pepper or soy sauce as needed.
2 minutes
7
Ladle the soup into bowls and serve hot, optionally garnished with a pinch of fresh thyme.