Creamy Coriander Cilantro Soup
Dive into a bowl of vibrant and velvety **Creamy Coriander Cilantro Soup**, a dish that’s as aromatic as it is comforting. This easy-to-make recipe highlights the bold, herbaceous flavor of fresh cilantro, perfectly balanced with earthy potatoes, warming cumin, and a hint of optional green chili for a gentle kick. Blended into a smooth, luxuriously creamy texture, this soup is finished with a splash of lime juice and heavy cream for a tangy, silky finish. Whether served as a starter or a light main course, this soup is a wholesome delight that pairs beautifully with crusty bread or a fresh green salad. Ideal for weeknight dinners or as an elegant addition to any dinner party menu, it’s a simple yet impressive way to elevate your soup game.
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Recipe Information
Ingredients
- 2 cups, loosely packed fresh cilantro (coriander leaves)
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 2 tablespoons butter
- 1 medium, peeled and diced potato
- 4 cups chicken or vegetable stock
- 0.5 cups heavy cream
- 1 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 1 teaspoon (adjust to taste) salt
- 1 small, chopped green chili (optional)
- 1 tablespoon lime juice
- 0.5 cup water
Instructions
Wash the cilantro thoroughly and roughly chop it, including the tender stems. Set aside.
In a large pot, heat the butter over medium heat until melted.
Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic, ground cumin, and optional green chili. Sauté for an additional 1-2 minutes until aromatic.
Stir in the diced potato and cook for another 2 minutes, ensuring it’s coated in the butter and spices.
Pour in the chicken or vegetable stock and bring to a boil. Lower the heat and simmer for 15 minutes until the potato is tender.
Add the chopped cilantro and simmer for another 2-3 minutes to soften the leaves.
Using an immersion blender or a countertop blender, purée the soup until smooth. Add the water to adjust consistency if it’s too thick.
Pour the puréed soup back into the pot and stir in the heavy cream. Heat gently over low heat without boiling.
Season with salt, black pepper, and lime juice to taste.
Serve hot in bowls, optionally garnished with a drizzle of cream, a few cilantro leaves, or a squeeze of lime.
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 6265 mg | 272% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 13.2 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 164 mg | 13% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1373 mg | 29% | |
*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.
