Carrot and Parsley Soup with Topped Tocos
Carrot and Parsley Soup with Topped Tocos is a simple, yet flavorful soup that is perfect for a cold winter day. The soup is made with carrots, parsley, onion, garlic, vegetable broth, olive oil, salt, and pepper. The tocos are made with corn tortillas, refried beans, cheese, and salsa. The soup is topped with the tocos and served hot.
Carrot and Parsley Soup with Topped Tocos is a dish that has been passed down through my family for generations. My great-grandmother was a farmer and she would often make this soup for her family during the winter months. The soup was always a hit and my grandmother and mother continued to make it for their families. I learned how to make the soup from my mother and I have been making it for my family for the past few years. The soup is always a hit and it is a great way to warm up on a cold winter day.
Carrot and Parsley Soup with Topped Tocos Carrot and Parsley Soup with Topped Tocos Carrot and Parsley Soup with Topped Tocos Carrot and Parsley Soup with Topped Tocos
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • carrots
  • parsley
  • onion
  • garlic
  • vegetable broth
  • olive oil
  • salt
  • pepper
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic and cook until softened.
  3. Add the carrots and parsley and cook for 5 minutes.
  4. Add the vegetable broth and bring to a boil.
  5. Reduce heat to low and simmer for 20 minutes.
  6. Puree the soup until smooth.
  7. Season with salt and pepper to taste.
  8. Serve hot with topped tocos.
Why It Works
  • The combination of carrots and parsley gives the soup a sweet and earthy flavor.
  • The onion and garlic add depth of flavor to the soup.
  • The vegetable broth provides a rich and flavorful base for the soup.
  • The olive oil adds a touch of richness to the soup.
  • The salt and pepper season the soup to perfection.
  • The tocos add a crunchy and flavorful topping to the soup.