Carrot Soup
Chef: Richard Fletcher
Ethnic:
Mexican
Main Ingredient:
Carrot
Categories:
Soup
Meal Type:
Dinner
Food Type:
Non vegetarian
Level:Easy
Servings:
4
Prep Time:10 minutes
Cook Time:25 minutes
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During my travels to Mexico I would love this soup. The Mexicans love soup and this dish reflects it. It is very easy to make. I first had this dish in Mexico City in the early seventies.
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- 6 cup chicken stock
- 1 medium diced onion
- 6 large carrots
- 1 teaspoon salt
- 1 teaspoon black pepper
- 5 sprigs fresh coriander garnish
- 3 corn tortillas
- 1 tablespoon sour cream
- 1 cup half and half milk or 1 cup Mexican crema
Recipe
Bring chicken stock to boil. Add carrots and onion.
When carrots are done add half and half or Mexican crema, salt, and pepper.
Pour mixture in blender. Blend well
Cut Tortillas into triangles.
Sauté in oil until crisp.
Use tortilla strips and fresh coriander as a garnish.
Add Mexican crema or a dollop of sour cream.
| Nutrition Facts | |
|---|---|
| Serving Size 1 Carrot Soup Servings Per Batch 4 | |
| Amount Per Serving | |
| Calories274 | Calories from Fat 4 |
| % Daily Value * | |
| Total Fat 8g | 12% |
| Saturated Fat 3g | 14% |
| Monounsaturated Fat 3g | |
| Polyunsaturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 18g | 6% |
| Sodium 1220mg | 51% |
| Potassium 1020mg | 29% |
| Total Carbohydrate 38g | 13% |
| Dietary Fiber 6g | 22% |
| Sugars 16g | |
| Protein 14g | 28% |
| Vitamin A | 397% |
| Vitamin C | 26% |
| Calcium | 16% |
| Iron | 2% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |