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Carrot and Cilantro Soup

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“From Tom Blake”
READY IN:
1hr
SERVES:
6
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and slice the onion and put it on to stew in the butter over low heat, covered. Peel the carrots and potatoes and cut them in large chunks. Once the onions are fairly soft, add the carrots and potatoes, salt generously, and continue to stew, covered, for about 10 minutes or so. Add the stock to cover, and simmer until the vegetables are entirely cooked. Take the pot off the heat.
  2. Reserve a handful of cilantro leaves for salsa and throw the rest of the cilantro into the soup pot. Puree the soup in a blender or food processor or food mill, and strain through a medium sieve. Adjust the seasoning with salt and pepper.
  3. Make a little salsa to your taste with the onion and jalapeno pepper, chopped; the lime juice; and the reserved cilantro leaves which have been coarsely chopped. To serve the soup, bring the soup back to a simmer and garnish with the salsa.

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