Ingredients for 2 quarts
2 carrots chopped
2 celery stalks chopped
4 green onions chopped (reserve the green part as a garnish finely chopped)
1 tomato
2 quarts of water
1 bunch of cilantro
Coarse sea salt
In a stock pan over medium heat, put the water and all the ingredients but the green onion garnish and the salt. Boil them covered, for 20-25 minutes, until the carrots are tender. Turn off the heat and let cool down. Discard the cilantro. Put the tomato on a fine colander and puree it over the broth so you can keep its color and flavor. Discard the tomato skin and seeds. In the vase of a blender, process all the liquid and solids. Strain the mixture, heat and season with salt to taste.