Carrot, Chile and Cilantro Soup


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An interesting combination of ingredients creates a surprising taste sensation.

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  • 1 Tbs. olive oil
  • 1 tsp. crushed garlic
  • 1 Tbs. chopped fresh cilantro
  • 1 tsp. chile paste
  • 1 onion, chopped
  • 3 large carrots, peeled and sliced
  • 1 large potato, peeled and chopped
  • 5 C. vegetable broth

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Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Sauté onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth. Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.

Makes 4 to 6 servings

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