Carrot Soup

with tomatillo and lime

INGREDIENTS

• 2 T butter
• 2 T olive oil
• 1 large onion
• 3 ribs celery diced
• 6 cloves garlic minced
• 6 tomatillos, quartered-hulls removed,
• 2 lbs carrots sliced
• 2 T zaatar or oregano
• 6-8 C stock
• 2tsalt
• Juice of 1 lime per 2 C. Add when serving

PREPARATION

1. Heat butter and oil in large Dutch oven, add onion and celery and cook until soft.
2. Stir in garlic and cook for 1 min.
3. Add Stock. Stir in tomatillo and remaining ingredients, bring to a boil, cover, lower temperature to simmer for 45 min.
4. Puree in a blender.
5. Serve hot or cold with the juice of 1 lime per 2 C.
6. Freeze leftovers.