More Recipes Like Carrot Chile and Cilantro Soup

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Carrot and Cilantro Soup

Submitted by: Jon Barnes

This easy carrot and coriander soup is lovely and creamy, with a bit of a twang. It's an ideal winter warmer or a spicy starter which delights the palate. Suitable for vegetarians.

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Creamy Carrot Soup

Submitted by: Catie J

Spicy creamy soup. Dill and ginger complement the pureed carrot.

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I learned to make this soup after living in the United Kingdom for 10 years. This soup is incredibly simple to make with just a few ingredients. Coriander is the British word for cilantro, which gives this soup a smooth flavor.

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Celery and Carrot Soup

Submitted by: BZARNETT

A simple, quick soup recipe made from carrot, celery, and onion with just a hint of tarragon. Makes an excellent first course!

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Curried Carrot Soup

Submitted by: Doug Mathews

Home Town: Princeton, New Jersey, USA

Living In: Mendham, New Jersey, USA

Carrots cooked in vegetable broth are pureed with curry powder and sauteed onions in this soup which is suitable to serve vegetarians.

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Fennel Carrot Soup

Submitted by: Marlene Bursey
Provided by: Taste of Home

Marlene Bursey of Waverley, Nova Scotia sent the recipe for this soup that's perfect as a first course for a special-occasion dinner. The pretty pumpkin-orange soup get delicious flavor from toasted fennel seeds--a pleasant complement to the carrots, apple and sweet potato.

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Vegan Carrot Soup

Submitted by: GiannaDawn

Delicious carrot soup with a hint of curry!

Not Yet Reviewed!
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Carrot Soup Indienne II

Submitted by: William Anatooskin

Dill weed is used in this highly seasoned vegetable soup which is pureed before cream and instant potato flakes are added.

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Carrot Coconut Lime Soup

Submitted by: sarahkeeney

Home Town: Portland, Oregon, USA

This rich and hearty vegan soup is made with carrots, potatoes and coconut milk and finished with bright lime juice and cilantro. The vibrant colors and flavors of this soup are sure to satisfy.

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Carrot Soup

Submitted by: Tricia

Carrots are pureed in a veggie broth and then added to a bubbly hot mixture of half and half, flour, parsley and ground red pepper. Once mingled, this velvety soup is served up in bowls and enjoyed.

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