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

Carrot Chile and Cilantro Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 11, 2004

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 and FILLING! I added 4 whole cloves of garlic, didn't peel anything (except the onions) and boiled it all together. Pureed the mixture, added 2 Tbls. cilantro, extra chili powder and juice from a whole lime. If you don't have chili paste, use chili powder, salt and vinegar (base ingredients to chili paste). This soup defined comfort food!! I will definently make it again! This would be a great starter for a Thanksgiving feast. Oh!! I also added 2 extra carrots! ;0) Enjoy!!

 
Most Helpful Critical Review
Aug 09, 2010

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!

 
Dec 23, 2003

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 Chili Paste. I had to substitute something that (I hope) is similar.

 
May 03, 2005

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

 
Nov 27, 2004

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 cream or no, tortilla chips on bottom of the bowl or not, tons of cilantro or a bit, opening course of a lovely mexican meal or a light comforting lunch/dinner. YEP.. A total keeper and a staple on our menus from now on. TY Very M for posting.

 
Nov 08, 2003

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 very hot sauce instead of the chili paste. Worked great. this will be a staple in our house from now on. bye bye tomato soup.

 
Jun 22, 2005

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!

 
May 23, 2005

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

 

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Nutrition

  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 25.1 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 487 mg
  • 19%

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

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