Carrot Chile and Cilantro Soup

Carrot Chile and Cilantro Soup

82 Reviews 10 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
DONOGHUEJ
Recipe by  DONOGHUEJ

“A delicious soup. Ideal when served with a Mexican feast.”

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Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

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 (82)

Rate This Recipe
DOMESTICDIVA1
57

DOMESTICDIVA1

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!!

NSSCHWA
29

NSSCHWA

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.

BS209400
24

BS209400

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

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 140 cal
  • 7%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 25.1 g
  • 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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