A very simple but amazingly full flavored, warming and satisfying carrot and cilantro soup, guaranteed to make you want to make this every single day!
Soup, Glorious Soup!
I come from a family where a 3 course meal was pretty much the usual, especially in winter. This does not mean that our meals were fancy, but we definitely had a soup, a main, and (hopefully) some kind of dessert. The soup was usually budget friendly and vegetable based, while fruit was the main star in our desserts. Obviously the main course varied. We’d make batches of soup, and freeze them, and bring out a different one every night of the week. It was AWESOME. I love having soup, any time of the year, but especially in the cooler months.
I think that soup can BE the main meal if it is substantial enough, and you have some crusty bread on the side. Because bread is delicious.
If you’ve run out of bread, or you need something fresh, try these!
Velvety Carrot Cilantro Soup
This particular recipe is one of my all time favorites. Super simple, and very budget friendly, it has a fabulous depth of flavour. Velvety smooth and creamy (without even adding cream/sour cream unless you want). We love it, and it freezes really well. Perfect for pulling out of the freezer for a quick lunch, or for making your dinner stretch a little further! Don’t forget to use the cilantro ROOTS, they are just as tasty as the leaves, and are essential to this soup.
Recommendations & Variations
The yogurt dolloped at the end is definitely a good addition, and I recommend low sodium vege stock for making this. You control the salt content, and it remains vegetarian for those of you who are into that!
Want more soup? Of course you do!
Velvety Carrot Cilantro Soup
- 1 Tbs olive oil
- 1 bunch of cilantro including roots finely chopped
- 1 medium onion chopped
- 5 large carrots chopped roughly
- 3 cloves garlic crushed
- 3 1/2 cups vegetable or chicken stock
- 4 Tbs sour cream
- extra cilantro leaves
- Prepare the ingredients. Chop the carrots, dice the onions, mince the garlic and chop the roots and half the leaves of the cilantro bunch.
- Heat olive oil over medium high heat in a large saucepan or dutch oven .
- Cook onion, garlic and cilantro roots and leaves in a large saucepan or dutch oven.
- Add carrots and turn heat up and allow to cook for a couple of minutes. Let it get really hot, and the carrots begin to brown.
- Season with salt and pepper.
- Deglaze the saucepan with a little stock.
- Add enough stock (about 3 cups) to cover the ingredients in the pan and cook until the carrots are tender - about 15 minutes.
- Once the carrots are soft, puree in a blender (or use an immersion/stick blender) so that it is nice and smooth. Add more stock if needed for desired consistency.
- Check seasoning and adjust if needed.
- Garnish with sour cream, and a fresh cilantro.
Recipe NotesSubstitute vegetable stock for chicken stock – it’s just as good, but won’t be vegetarian