Carrot and Coriander Soup II

Carrot and Coriander Soup II

17 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
VCOLLO
Recipe by  VCOLLO

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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 (17)

Rate This Recipe
MADJEK
50

MADJEK

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 maybe play with some spices, I do like the fact that it doesn't call for salt. Overall it was fast and easy and I will probably make it again.

KEZ
21

KEZ

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 the best soup he's ever had. Will be making again thanks.

cookinmama
21

cookinmama

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 43 cal
  • 2%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 8.7 g
  • 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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