This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Carrot Chile and Cilantro Soup
Celery and Carrot Soup
Creamy Carrot Soup
Sweet Potato, Carrot, Apple, and Red Lentil Soup
Carrot and Coriander Soup II
more »
Top Related Articles
Cilantro
Split Pea Soup
Matzo Ball Soup
Cooking Questions: Soup
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Soup Up Your Chicken Soup
Vegetarian Cuisine
Super Bowl(R): Chili Cook-Off
Blanching and Shocking Vegetables
Asparagus Spears
Related Collections
Red Chile Peppers
Carrot
Carrot Soups
Cilantro
Indian Vegetarian Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Carrot and Cilantro Soup

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."

Rate/Review | Read Reviews (18)

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 tablespoon olive oil
2 large onions, chopped
5 medium carrots, chopped
2 cloves garlic, chopped
1 fresh red chile pepper, chopped
3 (28 ounce) cans roma tomatoes, with juice
1 cup vegetable stock
1 bunch chopped fresh cilantro
2 tablespoons balsamic vinegar
1 tablespoon white sugar
1 tablespoon brown sauce
1 tablespoon Worcestershire sauce
salt and pepper to taste
1 cup heavy cream

Directions

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.
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.
Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.