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Carrot Chile and Cilantro Soup

Carrot Chile and Cilantro Soup

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DONOGHUEJ

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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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

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

DOMESTICDIVA1
59
10/11/2004

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
12/23/2003

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
25
5/3/2005

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