Salsa Soup

Recipe Ingredients

1/4 cup	59ml	Olive oil
2 cups	125g / 4.4oz	Chopped onions
3/4 cup	82g / 2.9oz	Chopped carrots
1 tablespoon	15ml	Minced garlic
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
4 cups	948ml	Vegetable or chicken stock
4 lbs	1816g / 64oz	Tomatoes - peeled, chopped
		(or two 15-oz cans tomatoes)
4 teaspoons	20ml	Lime juice
		Avocado Cream
2		Ripe avocados
2/3 cup	157ml	Sour cream
1/4 cup	59ml	Heavy cream
4 teaspoons	20ml	Lime juice
1/2 teaspoon	2.5ml	Salt
		Garnish
		Green onion curls or chopped cilantro
		Tortilla chips

Recipe Instructions

In a large saucepan, saute the onions, carrots, and garlic in the oil over medium heat until soft -- about 10 minutes. Mix in the salt and cayenne. Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes. Increase the heat to high, add tomatoes, and cook for 10 minutes. Cool slightly, then puree and refrigerate.

To make avocado cream: Blend avocados with sour cream, heavy cream, lime juice, and salt.

When ready to serve, stir in lime juice, adjust seasoning, and ladle into bowls. Gently spoon in the avocado cream and top with the onion or cilantro. Serve with tortilla chips.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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