Carrot and Cilantro Soup Recipe - Allrecipes.com
Carrot and Cilantro Soup Recipe
  • READY IN 1 hr

Carrot and Cilantro Soup

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 2005

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 worcestershire contains anchovies.) I compensated with a little extra garlic and cilantro.

 
Most Helpful Critical Review
Aug 24, 2009

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 not so much a carrot soup as it is a tomato soup with a carrot-y aftertaste. Thank goodness I served this on the side of "Pico de Gallo Chicken Quesadillas" from this site (*****) or dinner would have been a disaster.

 

23 Ratings

Apr 13, 2007

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

 
Oct 26, 2006

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 it was even better on the third (!) day. Will make it again, thanks.

 
Sep 28, 2005

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.

 
Sep 07, 2010

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 I googled it. I wonder if it's even sold in the U.S.

 
Nov 19, 2008

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

 
Oct 26, 2007

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.

 

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Nutrition

  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 669 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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