Carrot and Cilantro Soup

Carrot and Cilantro Soup

18

"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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Ingredients

1 h servings 220 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 620 mg
  • 25%

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 the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
  2. Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.
  3. Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.

Reviews

18
  1. 24 Ratings

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Most helpful positive review

A yummy soup indeed! I must note, however, to make this truly suited for a vegetarian diet, I omitted the brown sauce and worcestershire sauce. (Brown sauce is traditionally beef-based and wo...

Most helpful critical review

DO NOT use a food processor to puree this...it will end up chunky which is appealing neither to the eye nor the palate. A blender with "liquefy" will probably work. Please note though, this is...

A yummy soup indeed! I must note, however, to make this truly suited for a vegetarian diet, I omitted the brown sauce and worcestershire sauce. (Brown sauce is traditionally beef-based and wo...

Sum it up in one word...Delicious! Substituted the cream with milk. Turned out absolutely yummy - finished it till the last drop!

This wasn't exactly like the traditional carrot and coriander soup I was looking for (probably because of the tomatoes), but it did turn out very tasty. We enjoyed mopping it up with bread, and ...

I made this soup for a dinner party for 30 people and they raved about it! They all came back for seconds and I didnt have a drop left over.

DO NOT use a food processor to puree this...it will end up chunky which is appealing neither to the eye nor the palate. A blender with "liquefy" will probably work. Please note though, this is...

Wow! The flavors are so fresh and bright. It's more like a tomato soup, though. I used whole milk instead of cream to cut the calories. Didn't use brown sauce - I had no idea what that was until...

Pretty good carrot soup. I didn`t use a balsamic vinegar and I used less onion.

Pretty good but it seemed like it was missing something. My boyfriend added some nutmeg to his bowl but I personally didn't care for that. Not sure if I would make it again.

Absolutely delicious. Didn't have the cream and used milk instead and found it really tasty.