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
Ingredients
- 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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these are all things available in Lviv!! and none of them have been tainted by radiation as far as i know. i mourn mushrooms for the next month.
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