I adapted the recipe from Diana Kennedy, but I like mine better. She uses scallions and purees them in the soup along with the cilantro, giving it a sort of swampy look. I use white onion and remove the cilantro before pureeing, so the soup is a nice orange but still has the cilantro flavor. This is good hot or cold, simple to make and fun to eat since you can vary the garnishes.
Mexican Carrot Soup
- 1 medium white onion, peeled and chopped (white onions are the norm in Mexican cooking)
- 1 tablespoon olive oil, or more if you want
- 1 1/2 pounds carrots (about 750 grams), peeled and sliced
- 1 large starchy potato (white, russet or Yukon gold, about 300 grams) peeled and diced
- 1 small-medium bunch cilantro, roots cut off and washed well until not sandy
- 2 quarts (2 liters) liquid (vegetable or chicken broth, canned or boxed ok, or the equivalent in water and bouillon -- I used 3 tablespoons of Osem pareve soup powder)
- salt and white pepper to taste
- chopped white onion
- chopped jalapeno or serrano (hotter) chile -- leave in the seeds if you want it hot
- chopped fresh cilantro
- lime quarters
- diced avocado
- tortilla strips (see below)
- Saute the onion in the oil on medium heat until soft, but do not brown.
- Add carrots and potatoes and saute another few minutes.
- Add the liquid and bring to the boil Turn heat down to a simmer.
- Tuck the cilantro into the soup.
- Cover and cook about 30 minutes, or until vegetables are tender.
- Cool a bit, and fish out the cilantro. Puree using and immersion blender (much easier and safer) or in a regular blender or processor.
- Add salt and pepper to taste.
- Serve hot or cold with some or all of the garnishes above to 6 - 8 people.
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