Carrot Chile and Cilantro Soup
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"A delicious soup. Ideal when served with a Mexican feast."
Original recipe yield: 4 to 6 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 45 Minutes
- Ready In:
- 1 Hour
- Servings:
- 5
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INGREDIENTS:
- 1 tablespoon olive oil
- 1 teaspoon crushed garlic
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon chile paste
- 1 onion, chopped
- 3 large carrots, peeled and sliced
- 1 large potato, peeled and chopped
- 5 cups vegetable broth
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DIRECTIONS:
- Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Saute onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth.
- Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.
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