Carrot And Cilantro Soup

From tom blake

Peel and slice the onion and put it on to stew in the butter over low heat , covered.

Peel the carrots and potatoes and cut them in large chunks.

Once the onions are fairly soft , add the carrots and potatoes , salt generously , and continue to stew , covered , for about 10 minutes or so.

Add the stock to cover , and simmer until the vegetables are entirely cooked.

Take the pot off the heat.

Reserve a handful of cilantro leaves for salsa and throw the rest of the cilantro into the soup pot.

Puree the soup in a blender or food processor or food mill , and strain through a medium sieve.

Adjust the seasoning with salt and pepper.

Make a little salsa to your taste with the onion and jalapeno pepper , chopped.

The lime juice.

And the reserved cilantro leaves which have been coarsely chopped.

To serve the soup , bring the soup back to a simmer and garnish with the salsa.

white onion, butter, carrots, potatoes, salt and pepper, vegetable stock, cilantro, red onion, jalapeno pepper, lime, juice of