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Carrot and Cilantro Soup

1 white onion
3 T butter
1 bunch carrots (about 2 pounds)
2 or 3 potatoes (about .5 pound)
salt and pepper
1 to 1.5 quarts chicken stock
1 bunch cilantro (about .25 pound)
1 small red onion
1 or 2 jalapeno peppers
juice of 1 lime

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 more. Add chicken 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 pass through a 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 peppers,
chopped; the lime juice; and the reserved coriander leaves, coarsely
chopped. To serve the soup, bring back to a simmer, ladle into
bowls, and garnish with the salsa.

Serves 6.


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