Carrot and Cilantro Soup: Cook 1 onion in 3 tbs butter over low heat until soft. Add 2# carrots and 1# potatoes (peeled) cut into chunks, salt, 1-1 1/2 quarts chicken stock, and stew until very tender. Add 1/2 c. cilantro and allow soup to cool until you can handle it. Make a little fresh salsa to your taste from a little cilantro, 1 onion (or equiv.green onion), 1 jalepeno pepper chopped finely with lemon or lime juice. Puree soup in blender of food processor. Reheat soup and top with salsa and serve.