Carrot Soup With Tomatillo Relish

By Sunset
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1 1/2 cups chopped onions

3 tablespoons olive oil

6 cups thinly sliced peeled carrots (about 10; 1 3/4 lb. total)

2 Yukon Gold potatoes (12 oz. total), peeled and cut into 1/2-inch chunks

1 1/2 quarts fat-skimmed low-sodium chicken broth


Roasted tomatillo relish

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