Carrot Chile and Cilantro Soup recipe

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Ingredients

1 tablespoon olive oil
1 teaspoon crushed garlic
1 tablespoon chopped fresh cilantro
1 teaspoon chile paste
1 onion, chopped
3 large carrots, peeled and sliced
1 large potato, peeled and chopped
5 cups vegetable broth

Nutrition Info

140.3 calories
carbohydrate: 25.1 g
cholesterol: : -
fat: 3.5 g
fiber: 3.8 g
protein: 2.9 g
saturatedFat: 0.5 g
servingSize: -
sodium: 487.4 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Saute onion until tender. Stir in carrots and potato, cook 5 minutes and then pour in vegetable broth.

  2. Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.

Recipe Yield

4 to 6 servings

Recipe Note

A delicious soup. Ideal when served with a Mexican feast.

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