Yields6 ServingsPrep Time20 minsCook Time55 minsTotal Time1 hr 15 mins
1tbspOlive oil
1tspFresh garlic minced
1tbspFresh cilantro cut and discard bottom two inches of stems, chopped
1tspChlli powder
½cupOnion chopped
3Large carrots peeled and sliced
1Large potato peeled and cut into ¼ inch cubes
5cupsWater
¼tspSalt adjust to taste
Tip: This soup can be served hot or cold.
1
In a large pot over medium heat, heat olive oil.
2
Add garlic, cilantro, and chili powder; stir until hot.
3
Add onion; cook until onions are tender.
4
Stir in carrots and potato; cook for 5 minutes.
5
Add water and simmer for 30-45 minutes or until potatoes and carrots are soft.
6
Once cooked, remove vegetables from heat and drain, be sure to save the stock.
7
Let vegetables and stock cool for about 15 minutes.
8
In a blender: add vegetables and ¼ cup of the vegetable stock, blend until smooth, add more stock if needed to blend.
9
Pour mix back into pot and simmer over medium heat, add more vegetable stock until a desired consistency is reached. Serve!
Tips: For creamier soup substitute the stock (step 8) with 1/4 low-fat evaporated milk & use the stock for step 9.
Nutrition Facts
6 servings
Serving size
1 cup
Amount per serving
Calories90
% Daily Value *
Total Fat2.5g4%
Sodium135mg6%
Total Carbohydrate16g6%
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.
