Recipe by Pam Anderson
"Fresh cilantro enlivens this quick and easy vegetable soup."
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carrots, peeled and cut into 1-inch chunks
2 (14.5 ounce) cans
diced tomatoes, undrained
1 (14.5 ounce) can
1 1/2 teaspoons
chopped fresh cilantro
freshly ground black pepper
Nicely balanced soup: mildly sweet, smooth and slightly tangy. Just right.
Great texture! The only thing I can say is I wish it had a bit more of a carrot flavor and a bit less tomato, but that's just my personal preference.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot-Tomato Cilantro Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 185
Rated, reviewed, and ready to satisfy your sweet cravings.
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