- 1 1/2 cups chopped onions
- 3 tablespoons olive oil
- 6 cups thinly sliced peeled carrots (about 10; 1 3/4 lb. total)
- 2 Yukon Gold potatoes (12 oz. total), peeled and cut into 1/2-inch chunks
- 1 1/2 quarts fat-skimmed low-sodium chicken broth
- Roasted tomatillo relish
- calories 209
- caloriesfromfat 31 %
- protein 11 g
- fat 7.1 g
- satfat 1 g
- carbohydrate 26 g
- fiber 5.5 g
- sodium 126 mg
- cholesterol 0.0 mg
How to Make It
In a 5- to 6-quart pan over medium heat, stir onions often in olive oil until limp, about 10 minutes.
Stir in carrots and potatoes. Add chicken broth and bring to a boil over high heat. Cover pan, reduce heat, and simmer, stirring occasionally, until potatoes and carrots are tender when pierced, about 20 minutes.
Working in small batches, transfer soup to a blender or food processor and whirl until smooth. Pour into a large bowl.
Return the soup to the pan and stir often over medium heat until hot. Add salt to taste. Ladle into bowls and top each serving with a dollop of roasted tomatillo relish.