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CARROT CHILE & CILANTRO SOUP
  • 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
  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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