Carrot Chile and Cilantro Soup recipe

4 servings

1 tablespoon olive oil

1 teaspoon crushed garlic

1 tablespoon chopped fresh cilantro

1 teaspoon chile paste

1 onion, chopped

3 large carrots, peeled and sliced

1 large potato, peeled and chopped

5 cups vegetable broth

Heat oil in a large pot over medium heat.

Heat garlic, cilantro and chili paste.

Saute onion until tender.

Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth.

Simmer for 30 to 45 minutes, or until potatoes and carrots are soft.

With a hand blender, blend until smooth.