Carrot and Cilantro Soup

“In England my mother makes this every winter. This soup is healthy and delicious. I like to serve this for lunch with fresh bread.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb carrot, peeled and chopped
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon coriander seed, crushed
  • 1 teaspoon ground cilantro
  • 3 cups vegetable stock
  • salt and pepper

Directions

  1. Heat oil in large pan, add onion, garlic and carrots.
  2. Cook gently for 10 minutes.
  3. Stir in crushed and ground cilantro and cook for 1 minute.
  4. Add the stock, bring to a boil, cover and simmer for 15 minutes (or until the carrots are tender).
  5. Puree the soup in a blender or food processor, then return to the pan.
  6. Add salt and pepper and reheat gently before serving.

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