Carrot Chile and Cilantro Soup

Carrot Chile and Cilantro Soup

84
DONOGHUEJ 0

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

Ingredients

1 h {{adjustedServings}} servings 140 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 487 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  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

84
  1. 111 Ratings

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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...

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 Ch...

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