Carrot Chile and Cilantro Soup79 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“A delicious soup. Ideal when served with a Mexican feast.” - by DONOGHUEJ
Original recipe yields 4 to 6 servings
- 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.
- Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.
Amount Per Serving (5 total)
- 140 cal
- 3.5 g
- 25.1 g
Based on a 2,000 calorie diet
Reviews (79)Rate This Recipe
"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 ..." See moreFILLING! 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!!"
"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 Pa..." See moreste. I had to substitute something that (I hope) is similar."
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