Carrot Chile and Cilantro Soup

A delicious soup. Ideal when served with a Mexican feast.

Ingredients

• 1 tablespoon olive oil


• 1 teaspoon crushed garlic


• 1 tablespoon chopped fresh cilantro


• 1 teaspoon chile paste


• 1 onion, chopped


• 3 large carrots, peeled and sliced


• 1 large potato, peeled and chopped


• 5 cups vegetable broth

Directions

1. Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Saute onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth.


2. Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.

Carrot Chile and Cilantro Soup