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Carrot-Tomato Cilantro Soup

Carrot-Tomato Cilantro Soup

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Pam Anderson

Pam Anderson

Fresh cilantro enlivens this quick and easy vegetable soup.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 650 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  1. Heat oil in a large pot over medium heat.
  2. Stir in garlic and onion and cook until tender, about 5 minutes. Stir in carrots, tomatoes, broth, balsamic vinegar and sugar. Bring soup to a boil. Reduce heat to medium-low and simmer partially covered, until carrots are just tender, about 7 minutes.
  3. Remove pot from heat source, uncover and leave to cool slightly. Working in small batches, transfer the soup to a blender. Add cilantro and puree until smooth.
  4. Return soup to pot and stir in cream. Allow to simmer to heat through. Season with salt and pepper and serve.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CELTIC CHEF
1

CELTIC CHEF

5/17/2006

Nicely balanced soup: mildly sweet, smooth and slightly tangy. Just right.

beth
0

beth

5/17/2006

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.

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