Mexican Carrot And Cilantro Soup

Serves 6
Recipe By: Nina Graybill and Maxine Rapoport
Published in: Cold Soups

2 tablespoon olive oil
4 scallions -- chopped
1 lbs carrots -- scraped and diced
1 large potato -- peeled and diced
2 clove garlic -- minced
1/4 cup cilantro chopped
4 cup chicken broth
1 teaspoon salt
1 teaspoon cumin
1/4 teaspoon hot pepper sauce
picante salsa or taco sauce -- for garnish

Saute scallions, carrots, potato and garlic in hot oil for about 10
minutes; do not brown. Add cilantro and cook briefly. Add chicken broth,
salt, cumin and hot pepper sauce, simmer about 20 minutes or until the
vegetables are soft. Cool before blending in processor or blender. Puree
in small portions, transfer to container and taste for seasoning.
Refrigerate several hours or several days. Ladle into bowls and pass
salsa separately.
Recipe Notes

Serve this soup in large terra-cotta bowls with crunchy bread and a
salad of shredded lettuce diced tomatoes, avocado and grated cheddar
or Monterey Jack cheese for an informal lunch.


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