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Add a photoServings: 6
Ingredients
- 1 x White Onions
- 3 tsp Butter see note
- 2 lb Carrot
- 1/2 lb Potato Salt And Pepper
- 1 1/2 quart Vegetable Stock
- 1 bn Cilantro
- 1 sm Red Onion
- 2 x Jalapeno Pepper
- 1 x Lime Juice Only
Directions
- Peel and slice the onion and put it on to stew in the butter over low heat, covered. Peel the carrots and potatoes and cut them into large chunks. Once the onions are fairly soft, add in the carrots and potatoes, salt generously and continue to stew, covered, for about 10 min more.
- Add in vegetable stock to cover, and simmer till the vegetables are entirely cooked. Take the pot off the heat. Reserve a handful of cilantro leaves for salsa and throw the rest of the cilantro into the soup pot. Puree the soup in a food processor and strain through a medium sieve. Adjust the seasoning with salt and pepper. Make a little salsa to your taste with the onion and peppers, minced; the lime juice and the reserved cilantro, coarsely minced. To serve the coup, bring back to a simmer, ladle into bowls and garnish with the salsa.
- NOTES : The original recipe asked for three times this amount of butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 451g | |
| Recipe makes 6 servings | |
| Calories 242 | |
| Calories from Fat 22 | 9% |
| Total Fat 2.53g | 3% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 1292mg | 54% |
| Potassium 1106mg | 32% |
| Total Carbs 50.93g | 14% |
| Dietary Fiber 7.2g | 24% |
| Sugars 11.66g | 8% |
| Protein 5.33g | 9% |
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