Carrot Soup

In a large pot over medium heat, heat olive oil.
Add garlic, cilantro, and chili powder; stir until hot.
Add onion; cook until onions are tender.
Stir in carrots and potato; cook for 5 minutes.
Add water and simmer for 30-45 minutes or until potatoes and carrots are soft.
Once cooked, remove vegetables from heat and drain, be sure to save the stock.
Let vegetables and stock cool for about 15 minutes.
In a blender: add vegetables and ¼ cup of the vegetable stock, blend until smooth, add more stock if needed to blend.
Pour mix back into pot and simmer over medium heat, add more vegetable stock until a desired consistency is reached. Serve!

Always wash all fruits & vegetables and cut on a board that is not used for meats, fish or poultry

For a creamier soup: substitute the stock in step #8 with ¼ cup of low-fat evaporated milk and use the stock for step 9

For extra taste and garnish: top an individual serving of soup with crunchy tortilla strips and/or chili powder
Cut this recipe in half to save money.