3 carrots (diced large)
4 fingerling potatoes (already cooked, but you can simmer w/everything else if not)
1/2 of a medium onion (diced)
1 clove garlic (minced)
handful of fresh cilantro (minced ~2 tbsp, plus 1-2 tsp saved for garnish)
4 cups chicken stock
olive oil
salt/pepper
Saute onion and cilantro in olive oil 2-3 mins, add garlic and carrots and saute 3-4 mins, add chicken stock and simmer ~30 mins, remove from heat. Puree with potatoes (adding water if it is too thick), serve with remaining cilantro as garnish.
adapted from allrecipes.com
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