Mexican Carrot Soup With Guacamole Recipe
Ingredients
4 carrots, sliced
1 onion, sliced
1 stalk celery, sliced
2 cups chicken stock or vegetable stock
1 tsp salt
1/4 tsp white pepper
3/4 cup half and half
1 avocado, mashed
1 Tbsp green onion, minced
1 tsp vegetable salt
1/2 tsp chili powder
1 garlic clove, crushed
Dash of Tabasco
1 Tbsp lime juice
1 ripe tomato, chopped
1/4 cup crushed tortilla chips
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.
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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