1/1 Photo of Carrot and Coriander (Cilantro) Soup
One of the trendiest soups over here in the UK at the moment is carrot and coriander soup. Coriander is the same thing as cilantro only by a different name. I have enjoyed this soup but because of my dietary requirements have avoided it because creamy soups like this so often use a lot of cream. So, I was happy to find this version of the soup in the August 2008 copy of BBC Good Magazine because it doesn't use any dairy at all. I have now tried the recipe and think it is fantastic. It is very rich and creamy tasting without any at all.
My Private Note
Units: US | Metric
- 1Heat the oil in a large pan, add the onion, then fry for 5 minutes until softened.
- 2Stir in the ground coriander/cilantro and potato, then cook for 1 minute.
- 3Add the carrots and stock, bring to the boil, then reduce the heat.
- 4Cover and cook for 20 minutes until the carrots are tender.
- 5Tip into a food processor with the fresh coriander/cilantro.
- 6Then blitz until smooth (you may need to do this in two batches).
- 7Return to the pan, taste, add salt if necessary, then reheat to serve.
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Nutritional Facts for Carrot and Coriander (Cilantro) Soup
Serving Size: 1 (200 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 131.0
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 83.5 mg
- Total Carbohydrate 23.3 g
- Dietary Fiber 4.9 g
- Sugars 6.7 g
- Protein 2.4 g
The following items or measurements are not included: