1 TBSP Olive Oil
1 lg. Yellow Onion, chopped
28 oz Tomatoes (canned)
6 Carrots, thinly sliced
2 lg. Potatoes, peeled and chopped
1 teaspoon Coriander
1 teaspoon Cumin
1/4 teaspoon Black Pepper
1/8 teaspoon Cinnamon
2-3 c Fat-free, reduced sodium Chicken Broth
Salt (optional)
1/3 c chopped, toasted Walnuts*
Warm oil in soup pot, over medium. Add the onion and sauté for 3 minutes or until soft. Add the all remaining ingredients EXCEPT only add 2 cups of the broth, at this time and do not add walnuts, yet. Bring to a boil. Reduce the heat, cover, and simmer for 15 minutes or until vegetables are tender.
If the soup is too thick, add the remaining broth and heat. If desired, season with salt. Serve garnished with the toasted Walnuts.
Makes 6 servings
Per 1 1/2c serving: 174 Cal 7.1 g Fat 4.1 g Fiber 403 mg Sodium
TO TOAST WALNUTS: Bake at 350 F for 5-10 minutes.