Carrot and Coriander Soup II recipe

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Ingredients

4 large carrots, cut into 1 inch pieces
¼ large onion, chopped
1 quart vegetable broth
½ cup chopped fresh cilantro

Nutrition Info

43.1 calories
carbohydrate: 8.7 g
cholesterol: : -
fat: 0.5 g
fiber: 2.2 g
protein: 1.3 g
saturatedFat: : -
servingSize: -
sodium: 341.8 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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