Mexican Carrot Soup With Guacamole Recipe
Ingredients
| Carrots | 4 , sliced | |
| Onion | 1 , sliced | |
| Celery stalks | 1 , sliced | |
| Vegetable stock/Vegetable stock | 2 Cup (32 tbs) | |
| Salt | 1 Teaspoon | |
| White pepper | 1⁄4 Teaspoon | |
| Half and half | 3⁄4 Cup (12 tbs) | |
| Avocado | 1 , mashed | |
| Green onion | 1 Tablespoon, minced | |
| Vegetable salt | 1 Teaspoon | |
| Chili powder | 1⁄2 Teaspoon | |
| Garlic | 1 Clove (5 gm), crushed | |
| Tabasco | 1 Dash | |
| Lime juice | 1 Tablespoon | |
| Ripe tomato | 1 , chopped | |
| Crushed tortilla chips | 1⁄4 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
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.
Chef
