Directions:
- In a 5- to 6-quart pan over medium heat, stir onions often in olive oil until limp, about 10 minutes.
- Stir in carrots and potatoes. Add chicken broth and bring to a boil over high heat. Cover pan, reduce heat, and simmer, stirring occasionally, until potatoes and carrots are tender when pierced, about 20 minutes.
- Working in small batches, transfer soup to a blender or food processor and whirl until smooth. Pour into a large bowl.
- Return the soup to the pan and stir often over medium heat until hot. Add salt to taste. Ladle into bowls and top each serving with a dollop of roasted tomatillo relish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1044.41 Kcal (4373 kJ) | ||
| Calories from fat | 378 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42g | 65% | |
|---|---|---|---|
| Sodium | 557.2mg | 23% | |
| Potassium | 4315.44mg | 92% | |
| Total Carbs | 162.2g | 54% | |
| Sugars | 52.68g | 211% | |
| Dietary Fiber | 32.01g | 128% | |
| Protein | 17.14g | 34% | |
| Vitamin C | 125.7mg | 209% | |
| Vitamin A | 7.9mg | 265% | |
| Iron | 275.6mg | 1531% | |
| Calcium | 364.7mg | 36% | |
| Amount Per 100 g | |||
| Calories | 73.77 Kcal (309 kJ) | ||
| Calories from fat | 26.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.97g | 65% | |
|---|---|---|---|
| Sodium | 39.36mg | 23% | |
| Potassium | 304.8mg | 92% | |
| Total Carbs | 11.46g | 54% | |
| Sugars | 3.72g | 211% | |
| Dietary Fiber | 2.26g | 128% | |
| Protein | 1.21g | 34% | |
| Vitamin C | 8.9mg | 209% | |
| Vitamin A | 0.6mg | 265% | |
| Iron | 19.5mg | 1531% | |
| Calcium | 25.8mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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