Ingredients
- 1 1/2 cups chopped onions
- 3 tablespoons olive oil
- 6 cups thinly sliced peeled carrots (about 10; 1 3/4 lb. total)
- 2 Yukon Gold potatoes (12 oz. total), peeled and cut into 1/2-inch chunks
- 1 1/2 quarts fat-skimmed low-sodium chicken broth
- Salt
- Roasted tomatillo relish
Preparation
Step 1
In a 5- to 6-quart pan over medium heat, stir onions often in olive oil until limp, about 10 minutes.
Stir in carrots and potatoes. Add chicken broth and bring to a boil over high heat. Cover pan, reduce heat, and simmer, stirring occasionally, until potatoes and carrots are tender when pierced, about 20 minutes.
Working in small batches, transfer soup to a blender or food processor and whirl until smooth. Pour into a large bowl.
Return the soup to the pan and stir often over medium heat until hot. Add salt to taste. Ladle into bowls and top each serving with a dollop of roasted tomatillo relish.
Nutritional Information Amount per serving Calories: 209 Calories from fat: 31% Protein: 11g Fat: 7.1g Saturated fat: 1g Carbohydrate: 26g Fiber: 5.5g Sodium: 126mg Cholesterol: 0.0mg