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Carrot Chile and Cilantro Soup Recipe


"A delicious soup. Ideal when served with a Mexican feast."
Original recipe yield: 4 to 6 servings.
Prep Time:
15 Minutes
Cook Time:
45 Minutes
Ready In:
1 Hour
Servings:
5

Carrot Chile and Cilantro Soup INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 teaspoon crushed garlic
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon chile paste
  • 1 onion, chopped
  • 3 large carrots, peeled and sliced
  • 1 large potato, peeled and chopped
  • 5 cups vegetable broth

Carrot Chile and Cilantro Soup DIRECTIONS:

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