Carrot Cilantro Soup

Velvety Carrot Cilantro Soup

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! 
5 from 7 votes
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Course: Soup
Cuisine: American, New Zealand
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 181kcal
Author: Kylee Cooks


  • 1 Tbs olive oil
  • 1 bunch cilantro including roots, finely chopped
  • 1 medium onion chopped
  • 5 large carrots chopped roughly
  • 3 cloves garlic crushed
  • 3 1/2 cups vegetable stock

To Serve

  • 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.
  • Devour.


Substitute vegetable stock for chicken stock – it’s just as good, but won’t be vegetarian


Calories: 181kcal | Carbohydrates: 19g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 374mg | Potassium: 585mg | Fiber: 2g | Sugar: 9g | Vitamin A: 15245IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 0.8mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!