Carrot Chile and Cilantro Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A delicious soup. Ideal when served with a Mexican feast. 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 |
Directions:
1. 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.
2. Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.
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