The Best of Mexican Vegetable Dishes: Tasty, Hot, Delicious, and Spicy Goodness by Molly Mills

Author:Molly Mills [Mills, Molly]
Language: eng
Format: epub
Published: 2019-06-10T22:00:00+00:00

Recipe 27:

Carrot Soup with Cilantro

This yummy soup is frequently served on feast days. It has an abundance of flavors, yet is so easy to prepare.

Yield: 6

Preparation Time: 45 minutes

List of Ingredients:

1 tablespoon olive oil

2 diced garlic cloves

¼ cup chopped cilantro

1 teaspoon red pepper flakes

1 chopped onion

4 cups sliced carrots

1 peeled and cubed potato

5 cups vegetable broth

2 tablespoons lime juice

Salt to taste

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Instructions:

1. Sauté the garlic, onions, red pepper flakes and cilantro in a pot using the olive oil until they are fragrant.

2. Add the potatoes and carrots and cook for about 5 minutes.

3. Add the broth and lime juice and season with the salt.

4. Stir all ingredients well.

5. Simmer the soup for 45 minutes. The vegetables should be soft and done.

6. Use a hand mixer to puree the soup.

7. If desired, serve with a dollop of sour cream.

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