Carrot and Cilantro Soup
Warm up your soul with this vibrant and aromatic Carrot and Cilantro Soup, a delightful blend of sweet, earthy carrots and zesty fresh cilantro. This easy-to-make, nutrient-packed recipe features a fragrant base of sautéed onions, garlic, and ginger, spiced with ground cumin for a subtle kick. Simmered to perfection in a comforting vegetable stock, the soup is then puréed until velvety smooth, creating a luxurious texture. A splash of lime juice and a generous handful of fresh cilantro brighten up the flavors, making every spoonful irresistibly fresh and satisfying. Perfect as a light lunch or an elegant starter, this wholesome soup can also be enhanced with a drizzle of heavy cream for added richness. Ready in just 40 minutes and ideal for meal prep, it’s a must-try for soup lovers seeking a burst of color and flavor in every bite!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 inch piece, grated ginger
- 6 medium, peeled and sliced carrots
- 4 cups vegetable stock
- 1 teaspoon ground cumin
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons ground black pepper
- 1 cup, chopped (plus extra for garnish) fresh cilantro
- 1 tablespoon lime juice
- 2 tablespoons, for garnish heavy cream (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Add the sliced carrots to the pot and stir to combine with the aromatics.
Pour in the vegetable stock, ensuring the carrots are fully submerged.
Add the ground cumin, salt, and black pepper, and stir. Bring the mixture to a boil, then reduce the heat to a simmer.
Cook for 15-20 minutes, or until the carrots are tender and easily pierced with a fork.
Remove the pot from the heat and allow it to cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender to puree.
Stir in the chopped cilantro and lime juice. Taste and adjust seasonings, if necessary.
Ladle the soup into bowls and optionally drizzle with heavy cream for added richness. Garnish with additional chopped cilantro.
Serve warm and enjoy!
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 9.7 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
