Carrot Chile and Cilantro Soup

Carrot Chile and Cilantro Soup

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DONOGHUEJ 0

"A delicious soup. Ideal when served with a Mexican feast."
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Ingredients

1 h servings 140 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 487 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Saute onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth.
  2. Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.

Reviews

85
  1. 112 Ratings

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Most helpful positive review

Can you spell YUM?!!?! Easy and simple recipe. I bought 10 lbs. of carrots accidentally and didn't want any to go to waste. Carrot soup was the perfect answer. Low-fat, low-cal, tastes great...

Most helpful critical review

Bland as is. Double the amount of chili paste, garlic, and cilantro. Stir in more fresh cilantro, the juice of one lime, and a good amount of kosher salt at the end... delicious!

Can you spell YUM?!!?! Easy and simple recipe. I bought 10 lbs. of carrots accidentally and didn't want any to go to waste. Carrot soup was the perfect answer. Low-fat, low-cal, tastes great...

I've had this soup 3 times in the last month. I love it. One small thing I did that brings out the flavors even more was adding lemon juice to taste. My only complaint was I could not find Ch...

Delicious... Can also substitute crushed red pepper for chile paste.

MMMMMMMMM!!! Ten out of ten... for Ease, Speed, Flexibility, Comfort, Satisfaction and Great Taste. chunky or not, thicker or thinner, veg broth or chicken, lots of lemon juice or less, sour ...

I served this at a mexican feast that I made for a friends birthday. Everyone loved it, especially the men. They asked me to give their wives the recipe. I used a little chili powder and some v...

Very good! I used a lot more cilantro than stated, and also a tiny splash of lime juice. The chile paste I used was incredibly hot, so I sloshed in some half-and-half. Thanks, Jennifer!

I forgot to add chili at first but the soup tasted so much better with it. Also, it's better the next day.

This is delicious! Of course I added more garlic, cilantro and chile paste than called for - I love a lot of flavor. I added a dollop of non-fat sour cream on top and it was the perfect compli...

I should have made this as written! I substituted beef broth because that's what I had, and to me it tasted a little like leftover broth when you make a pot roast. However, husband loves pot roa...