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!
Servings 4
Calories 181kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 bunch cilantro including stems, finely chopped
- 1 medium onion chopped
- 5 large carrots chopped roughly
- 3 cloves garlic crushed
- 3 1/2 cups vegetable stock
To Serve
- 4 tablespoons sour cream
- extra cilantro leaves
Instructions
- Prepare the ingredients. Chop 5 large carrots, 1 medium onion, 3 cloves garlic, and chop the roots and 1 bunch cilantro.
- Heat 1 tablespoon olive oil over medium high heat in a large saucepan or dutch oven.
- Cook the 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 3 1/2 cups vegetable stock 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 4 tablespoons sour cream, and extra cilantro leaves.
- Devour.
Notes
Substitute vegetable stock for chicken stock – it’s just as good, but won’t be vegetarian
Nutrition
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
