Carrot Soup with Tomatillo Relish
Leigh Beisch
NOTES: The tomatillo relish can be made up to 2 days ahead; cover and chill. The carrot soup can be made up to 1 day ahead; cover and chill. Reheat over medium heat, stirring often. PREP AND COOK TIME: About 1 1/2 hours.
How to Make It
Step 1
1
In a 5- to 6-quart pan over medium heat, stir onions often in olive oil until limp, about 10 minutes.
Step 2
2
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.
Step 3
3
Working in small batches, transfer soup to a blender or food processor and whirl until smooth. Pour into a large bowl.
Step 4
4
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.
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
Directions
Step 1
1
In a 5- to 6-quart pan over medium heat, stir onions often in olive oil until limp, about 10 minutes.
Step 2
2
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.
Step 3
3
Working in small batches, transfer soup to a blender or food processor and whirl until smooth. Pour into a large bowl.
Step 4
4
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.
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