Ecuadoran Angel Hair Soup

1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon paprika powder or achiote powder
3 tablespoons olive oil
5 cups water
2 small red potatoes, peeled and cut into tiny squares
1 cup angel hair, broken into aprx. 2-inch pieces
1/3 cup evaporated milk
2 tablespoons fresh, finely chopped parsley
Salt - to taste
2 Hass avocado (optional)

Put the chopped onion and garlic cloves into a medium to large sized pot,
and pour the olive oil over the onion and garlic. Turn on the stove to the
highest temperature, and wait until the oil starts to sizzle. Take a spoon
and mix the ingredients until they are lightly fried - then put the
paprika/achioate into the pot and mix it. When the onions and garlic are
colored red, pour the water into the pot. Put the chopped potatoes into
the pot, and let it cook until the potatoes are well done, even a little
mushy. Add the evaporated milk and angel hair, and wait until the angel
hair is nearly done. Then add the fresh parsley and salt to your taste,
and serve as soon as the angel hair is done.

If you like avocado, you can serve an avocado half with each serving of
soup. Take a bite of avocado, then a sip of soup (or you can also chop the
avocado and put it into the soup).

Servings: Serves 4

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