Carrot Soup (Sopa de Zanahoria)
- 2 tablespoons vegetable oil
- 4 Large carrots peeled and cut into small chunks
- 2 garlic cloves minced
- ⅓ cup chopped onion
- 1 teaspoon cumin powder
- 1 tablet chicken or vegetable bouillon
- 5 ½ cups water
- 1 large white potato peeled and cut into small chunks
- Salt and pepper
- ½ cup chopped fresh cilantro
Heat the oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes, stirring occasionally.
Add the garlic and cumin and cook stirring for about 1 minute. Add the water, chicken or vegetable bouillon,potatoes, salt and pepper to your taste.
Bring to a boil, reduce the heat to medium low and cook until the vegetables are tender about 30 minutes.
Add the cilantro and transfer the soup to a blender and pureé until smooth working in batches if necessary.
Return the soup to the pot and cook over medium low heat, stirring once and season to taste.
Calories: 139kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 234mgPotassium: 464mgFiber: 3gSugar: 4gVitamin A: 10333IUVitamin C: 16mgCalcium: 48mgIron: 1mg