Mexican Carrot Soup With Guacamole Recipe

Summary

Health IndexAverageCuisine
CourseDish
Main Ingredient

Ingredients

 Carrots4 , sliced
 Onion1 , sliced
 Celery stalks1 , sliced
 Vegetable stock/Vegetable stock2 Cup (32 tbs)
 Salt1 Teaspoon
 White pepper1⁄4 Teaspoon
 Half and half3⁄4 Cup (12 tbs)
 Avocado1 , mashed
 Green onion1 Tablespoon, minced
 Vegetable salt1 Teaspoon
 Chili powder1⁄2 Teaspoon
 Garlic1 Clove (5 gm), crushed
 Tabasco1 Dash
 Lime juice1 Tablespoon
 Ripe tomato1 , chopped
 Crushed tortilla chips1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 861 Calories from Fat 481

% Daily Value*

Total Fat 56 g86.6%

Saturated Fat 18.2 g90.9%

Trans Fat 0 g

Cholesterol 67.2 mg22.4%

Sodium 4785.2 mg199.4%

Total Carbohydrates 85 g28.3%

Dietary Fiber 30.6 g122.5%

Sugars 24.2 g

Protein 17 g33.3%

Vitamin A 885.5% Vitamin C 131.7%

Calcium 40.3% Iron 21.2%

*Based on a 2000 Calorie diet

Directions

Combine carrots, onion, celery, and 1 cup stock in saucepan.
Cover and simmer 20 minutes.
Put vegetables and stock in a blender and puree vegetables or put vegetables through a sieve.
Add salt, pepper, and remaining stock and cream.
Simmer soup in top of double boiler, over hot water, for 10 minutes; but do not let it boil.
In a bowl combine avocado, green onions, salt, chili powder, garlic, Tabasco, lime juice, tomatoes, and torilla chips.
Pour soup into bowls, and just before serving, add a heaping Tbsp of Guacamole on top as a garnish.
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