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Total Time
1 Hour 30 Mins
Yield
Makes 2 1/2 quarts; 6 servings
Leigh Beisch

How to Make It

Step 1

In a 5- to 6-quart pan over medium heat, stir onions often in olive oil until limp, about 10 minutes.

Step 2

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.

Step 3

Working in small batches, transfer soup to a blender or food processor and whirl until smooth. Pour into a large bowl.

Step 4

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.

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