Carrot and Cilantro Soup18 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr
“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.” - by Jon Barnes
Original recipe yields 8 servings
- 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.
- 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.
- Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.
Amount Per Serving (8 total)
- 220 cal
- 13.5 g
- 24.3 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"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 worceste..." See morershire contains anchovies.) I compensated with a little extra garlic and cilantro."
"Sum it up in one word...Delicious! Substituted the cream with milk. Turned out absolutely yummy - finished it till the last drop!..." See more"
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