This spicy, tangy pureed soup makes a great first course with Mexican
or Asian meals. It is also delicious served with a vegetable or grain
salad for lunch. Coriander is another name for cilantro.
In a medium soup pot, sauté the garlic and chile paste until
fragrant, about 30 seconds. Add the onion and a little water to
help prevent sticking, and cook until the onion begins to soften.
Add the carrots, potato, and stock. Cover and simmer for about 30
minutes until carrots are very tender. Remove from heat and puree
the soup with a hand blender (or process it in batches in a regular
blender, and return it to the pot). Stir in the chopped cilantro
and lime juice.
- 1 clove garlic, minced
- 1 t. ground chile paste (or to taste)
- 1 yellow onion, chopped
- 4 carrots, peeled and sliced
- 1 medium russet potato, peeled and cubed
- 6 c. vegetable stock
- ¼ c. chopped fresh cilantro
- Juice of one lime