Carrot Chile and Cilantro Soup

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon crushed garlic
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon chile paste
• 1 onion, chopped
• 3 large carrots, peeled and sliced
• 1 large potato, peeled and chopped
• 5 cups vegetable broth

Directions

Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Saute onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth.

Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.