Carrot and Cilantro Soup

1. 1

   Peel and slice the onion and put it on to stew in the butter over low heat, covered.

2. 2

   Peel the carrots and potatoes and cut them in large chunks.

3. 3

   Once the onions are fairly soft, add the carrots and potatoes, salt generously, and continue to stew, covered, for about 10 minutes or so.

4. 4

   Add the stock to cover, and simmer until the vegetables are entirely cooked.

5. 5

   Take the pot off the heat.

6. 6

   Reserve a handful of cilantro leaves for salsa and throw the rest of the cilantro into the soup pot.

7. 7

   Puree the soup in a blender or food processor or food mill, and strain through a medium sieve.

8. 8

   Adjust the seasoning with salt and pepper.

9. 9

   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.

10. 10

    To serve the soup, bring the soup back to a simmer and garnish with the salsa.

* Per serving · 4 servings · Values may vary.

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