Carrot Soup


Serves 4–6


In a heavy saucepan, combine:

6 large carrots, diced

1 small onion, finely chopped

2 cloves garlic, thinly sliced

2 tablespoons olive oil

Cook over medium heat for 5 minutes.


4 cups water

¼ teaspoons salt

Simmer until the carrots are soft, about 10–20 minutes.

With a slotted spoon, transfer the carrots to a blender and puree.


½ cup cream

Blend until evenly mixed.

Return the pureed carrots and cream to their cooking water.

Keep warm.


In a small pan, combine:

1 jalapeno chili, finely chopped

1 small onion, finely chopped

1 tablespoon olive oil

Sauté until soft and starting to brown.

Remove from the heat source.


1 small bunch cilantro, finely chopped

Stir briefly to combine.


To serve:

Ladle the soup into individual bowls.

Garnish with the chili cilantro mixture.

Add the cilantro to the chili and onion and spoon the mixture over the soup as a garnish.