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Carrot and Cilantro Soup Recipe

Recipe by: 106a802496d678ba

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook40 m
  • Ready In1 h
  • 1Heat 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.
  • 2Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.
  • 3Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.
Ingredients
  • 8 servings
  • 220 cals
  • 1 tablespoon olive oil
  • 2 large onions, chopped
  • 5 medium carrots, chopped
  • 2 cloves garlic, chopped
  • 1 fresh red chile pepper, chopped
  • 3 (28 ounce) cans roma tomatoes, with juice
  • 1 cup vegetable stock
  • 1 bunch chopped fresh cilantro
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon white sugar
  • 1 tablespoon brown sauce
  • 1 tablespoon Worcestershire sauce
  • salt and pepper to taste
  • 1 cup heavy cream
Nutrition

Amount per serving ( 5 total)

  • Calories:
    220
    11%
  • Fat:
    13.5
    21%
  • Carbs:
    24.3
    8%
  • Protein:
    4.2
    8%
  • Cholesterol:
    41
    14%

Based on a 2,000 calorie diet

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