Carrot Soup with Tomatillo Relish
Leigh Beisch
Yields Makes 2 1/2 quarts; 6 servings Total Time 1 hr 30 mins
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.

Carrot Soup with Tomatillo Relish

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