Skip to content

Carrot and Cilantro Soup

April 22, 2011

This soup would be a great addition to an Easter brunch or dinner menu – thanks to the most recent issue of Country Living!  You could also add chopped apples when you cook the carrots for extra sweetness.  Yum!


Carrot and Cilantro Soup

Serves: 4

Yields: 4 (1 1/2-cup) servings

Total Time: 45 min

Prep Time: 15 min


  • 1 Tbs olive oil
  • 1 small onion, chopped
  • 1 tsp coriander seeds, crushed
  • 1 lb carrots, sliced
  • 3 cups vegetable stock
  • 1 bunches (about 1 cup) fresh cilantro, chopped, plus more for garnish


  1. In a large, heavy-bottomed pan over medium heat, heat olive oil. Add onion and coriander. Reduce heat to low and cook, covered, until onion is softened but not browned, about 5 minutes, stirring occasionally. Add carrots. Cook, covered, until softened, 15 to 20 minutes, stirring occasionally.
  2. In a separate pot, bring stock to a boil. Add onion-carrot mixture and bring back up to a boil. Transfer to a blender or food processor and blend (in batches, if needed) until smooth. Season with sea salt.
  3. To serve, return soup to pot, stir in chopped cilantro, and reheat on low. Ladle soup into warmed bowls and garnish with cilantro.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 609 other followers

%d bloggers like this: