How to Make Carrot and Cilantro Soup - A Step-by-Step Guide

Carrot and cilantro soup is a comforting and nutritious dish that is bursting with vibrant flavors and colors. This recipe combines the sweetness of carrots with the fresh, citrusy taste of cilantro, making it a perfect choice for a light lunch or dinner. Whether you're a seasoned chef or a novice cook, you'll find that this soup is both easy to make and incredibly satisfying to eat.

One of the best things about this soup is that it can be enjoyed year-round and is a great way to inco...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Nutrition

    220 cal.

    • Total Fat: 14g
    • Saturated Fat: 7g
    • Cholesterol: 41mg
    • Sodium: 620mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 5g
    • Total Sugars: 13g
    • Protein: 4g
    • Vitamin C: 43mg
    • Calcium: 143mg
    • Iron: 3mg
    • Potassium: 837mg