Carrot Chile and Cilantro Soup


A delicious soup. Ideal when served with a Mexican feast.

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
4 to 6 servings


  • 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


  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.

Nutrition Facts (per serving)

140 Calories
4g Fat
25g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 140
% Daily Value *
Total Fat 4g 4%
Saturated Fat 1g 3%
Sodium 487mg 21%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 3g
Vitamin C 9mg 47%
Calcium 42mg 3%
Iron 1mg 5%
Potassium 390mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.