Carrot Soup with Tomatillo Relish

Leigh Beisch
NOTES: The tomatillo relish can be made up to 2 days ahead; cover and chill. The carrot soup can be made up to 1 day ahead; cover and chill. Reheat over medium heat, stirring often. PREP AND COOK TIME: About 1 1/2 hours.

Yield:

Makes 2 1/2 quarts; 6 servings

Recipe from

Recipe Time

Total: 1 Hour, 30 Minutes

Nutritional Information

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

Ingredients

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
Salt

Preparation

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

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.

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

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.

Note:

January 2005