Carrot and Cilantro Soup

Carrot and Cilantro Soup

18
Jon Barnes 0

"This easy carrot and coriander soup is lovely and creamy, with a bit of a twang. It's an ideal winter warmer or a spicy starter which delights the palate. Suitable for vegetarians."

Ingredients 1 h {{adjustedServings}} servings 220 cals

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Nutrition

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  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
  2. Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.
  3. Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.
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Reviews 18

  1. 24 Ratings

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Kerri
11/8/2005

A yummy soup indeed! I must note, however, to make this truly suited for a vegetarian diet, I omitted the brown sauce and worcestershire sauce. (Brown sauce is traditionally beef-based and worcestershire contains anchovies.) I compensated with a little extra garlic and cilantro.

Crusty
4/13/2007

Sum it up in one word...Delicious! Substituted the cream with milk. Turned out absolutely yummy - finished it till the last drop!

Babzil
10/26/2006

This wasn't exactly like the traditional carrot and coriander soup I was looking for (probably because of the tomatoes), but it did turn out very tasty. We enjoyed mopping it up with bread, and it was even better on the third (!) day. Will make it again, thanks.