Carrot and Coriander Soup II

Carrot and Coriander Soup II

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"I learned to make this soup after living in the United Kingdom for 10 years. This soup is incredibly simple to make with just a few ingredients. Coriander is the British word for cilantro, which gives this soup a smooth flavor."

Ingredients

25 m {{adjustedServings}} servings 43 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
  2. Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.
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Reviews

18
  1. 21 Ratings

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I made this for lunch and my kids ate it fine. I enjoyed it as well but next time I would either add more carrots or use less water to make it a bit thicker. Maybe add some squash. As well may...

I was a little worried that this would turn out watery it didn't. I used World's Greatest Vegetable Broth from this site as a base and followed recipe exactly. My husband's friend said this was ...

Considering how simple this soup is to make, I thought it was great. All I needed to add was salt and pepper.