Description
A quick and healthy carrot tortilla soup packed with flavor and nutrients. Perfect for a light meal or appetizer.
Ingredients
- 2 cups carrots, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- 2 corn tortillas, cut into strips
- 1 tbsp olive oil
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add carrots, cumin, paprika, and chili powder. Stir for 2 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes until carrots are tender.
- Blend the soup until smooth using an immersion blender.
- Season with salt and pepper.
- Fry tortilla strips in a pan until crispy.
- Serve soup topped with tortilla strips and fresh cilantro. Add lime wedges on the side.
Notes
- For extra creaminess, add a splash of coconut milk.
- Adjust spice levels to your preference.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican