Carrot Soup
In a large pot over medium heat, heat olive oil.
Add garlic, cilantro, and chili powder; stir until hot.
Add onion; cook until onions are tender.
Stir in carrots and potato; cook for 5 minutes.
Add water and simmer for 30-45 minutes or until potatoes and carrots are soft.
Once cooked, remove vegetables from heat and drain, be sure to save the stock.
Let vegetables and stock cool for about 15 minutes.
In a blender: add vegetables and ¼ cup of the vegetable stock, blend until smooth, add more stock if needed to blend.
Pour mix back into pot and simmer over medium heat, add more vegetable stock until a desired consistency is reached. Serve!
6 servings
1 cup
- Amount per serving
- Calories90
- % Daily Value *
- Total Fat 2.5g4%
- Sodium 135mg6%
- Total Carbohydrate 16g6%
- Dietary Fiber 3g11%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe was adapted from eatfresh.org.
Ingredients
Directions
In a large pot over medium heat, heat olive oil.
Add garlic, cilantro, and chili powder; stir until hot.
Add onion; cook until onions are tender.
Stir in carrots and potato; cook for 5 minutes.
Add water and simmer for 30-45 minutes or until potatoes and carrots are soft.
Once cooked, remove vegetables from heat and drain, be sure to save the stock.
Let vegetables and stock cool for about 15 minutes.
In a blender: add vegetables and ¼ cup of the vegetable stock, blend until smooth, add more stock if needed to blend.
Pour mix back into pot and simmer over medium heat, add more vegetable stock until a desired consistency is reached. Serve!
