Carrot Soup

Chef: Richard Fletcher

Ethnic: Mexican
Main Ingredient: Carrot
Categories: Soup
Meal Type: Dinner
Food Type: Non vegetarian
Servings: 4
Prep Time:10 minutes
Cook Time:25 minutes

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.

  • 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


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.

Nutritional information
Nutrition Facts
Serving Size 1 Carrot Soup
Servings Per Batch 4
Amount Per Serving
Calories274 Calories from Fat 4
% Daily Value *
Total Fat 8g12%
Saturated Fat 3g14%
Monounsaturated Fat 3g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 18g6%
Sodium 1220mg51%
Potassium 1020mg29%
Total Carbohydrate 38g13%
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.