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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.

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