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.

This Story Originally Appeared On sunset.com

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Credit: Leigh Beisch

Recipe Summary

total:
1 hr 30 mins
Yield:
Makes 2 1/2 quarts; 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

209 calories; calories from fat 31%; protein 11g; fat 7.1g; saturated fat 1g; carbohydrates 26g; fiber 5.5g; sodium 126mg; cholesterol 0mg.
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