Carrot Chile and Cilantro Soup

Name: Carrot Chile and Cilantro Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 to 6 servings
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

Rating: 4.49 stars

129 Ratings
136 Reviews
15 Photos

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

By DONOGHUEJ

Gallery

Recipe Summary test

prep:

15 mins

cook:

45 mins

total:

1 hr

Servings:

Yield:

4 to 6 servings

Nutrition Info

Ingredients

Original recipe yields 5 servings

The ingredient list now reflects the servings specified

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

Directions

Step 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.

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Step 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; protein 2.9g; carbohydrates 25.1g; fat 3.5g; sodium 487.4mg. Full Nutrition

Reviews (136)

Most helpful positive review

DOMESTICDIVA1

10/12/2004

Can you spell YUM?!!?! Easy and simple recipe. I bought 10 lbs. of carrots accidentally and didn't want any to go to waste. Carrot soup was the perfect answer. Low-fat low-cal tastes great and FILLING! I added 4 whole cloves of garlic didn't peel anything (except the onions) and boiled it all together. Pureed the mixture added 2 Tbls. cilantro extra chili powder and juice from a whole lime. If you don't have chili paste use chili powder salt and vinegar (base ingredients to chili paste). This soup defined comfort food!! I will definently make it again! This would be a great starter for a Thanksgiving feast. Oh!! I also added 2 extra carrots!;0) Enjoy!! Read More

Helpful

(70)

Most helpful critical review

kaspmary

08/09/2010

Bland as is. Double the amount of chili paste garlic and cilantro. Stir in more fresh cilantro the juice of one lime and a good amount of kosher salt at the end... delicious! Read More

Helpful

(6)

129 Ratings

5 star values: 84
4 star values: 33
3 star values: 7
2 star values: 1
1 star values: 4

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

DOMESTICDIVA1

10/11/2004

Helpful

(70)

NSSCHWA

12/23/2003

I've had this soup 3 times in the last month. I love it. One small thing I did that brings out the flavors even more was adding lemon juice to taste. My only complaint was I could not find Chili Paste. I had to substitute something that (I hope) is similar. Read More

Helpful

(31)

MOMMYITSGOOD

11/27/2004

MMMMMMMMM!!! Ten out of ten... for Ease Speed Flexibility Comfort Satisfaction and Great Taste. chunky or not thicker or thinner veg broth or chicken lots of lemon juice or less sour cream or no tortilla chips on bottom of the bowl or not tons of cilantro or a bit opening course of a lovely mexican meal or a light comforting lunch/dinner. YEP.. A total keeper and a staple on our menus from now on. TY Very M for posting. Read More

Helpful

(26)

BS209400

05/03/2005

Delicious... Can also substitute crushed red pepper for chile paste. Read More

Helpful

(26)

SONGBIRDI

11/08/2003

I served this at a mexican feast that I made for a friends birthday. Everyone loved it especially the men. They asked me to give their wives the recipe. I used a little chili powder and some very hot sauce instead of the chili paste. Worked great. this will be a staple in our house from now on. bye bye tomato soup. Read More

Helpful

(15)

LynnInHK

05/23/2005

I forgot to add chili at first but the soup tasted so much better with it. Also it's better the next day. Read More

Helpful

(11)

Caroline C

06/22/2005

Very good! I used a lot more cilantro than stated and also a tiny splash of lime juice. The chile paste I used was incredibly hot so I sloshed in some half-and-half. Thanks Jennifer! Read More

Helpful

(11)

Shelley W

11/08/2003

This is delicious! Of course I added more garlic cilantro and chile paste than called for - I love a lot of flavor. I added a dollop of non-fat sour cream on top and it was the perfect compliment to the sweet/spicy flavor of the soup. Very good! Read More

Helpful

(10)

Barbara K

12/22/2009

I should have made this as written! I substituted beef broth because that's what I had and to me it tasted a little like leftover broth when you make a pot roast. However husband loves pot roast and he loved this soup! Read More

Helpful

(7)

kaspmary

08/09/2010

Bland as is. Double the amount of chili paste garlic and cilantro. Stir in more fresh cilantro the juice of one lime and a good amount of kosher salt at the end... delicious! Read More

Helpful

(6)

More Reviews

Back to Carrot Chile and Cilantro Soup

All Reviews for Carrot Chile and Cilantro Soup

- of Reviews

Carrot Chile and Cilantro Soup

Servings Per Recipe: 5
Calories: 140.3

% Daily Value *

protein: 6 %

carbohydrates: 8 %

dietary fiber: 15 %

sugars:

fat: 5 %

saturated fat: 2 %

vitamin a iu: 229 %

niacin equivalents: 13 %

vitamin b6: 17 %

vitamin c: 16 %

folate: 4 %

calcium: 4 %

iron: 5 %

magnesium: 8 %

potassium: 11 %

sodium: 20 %

thiamin: 7 %

calories from fat:

*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.

Reviews for Photos of Carrot Chile and Cilantro Soup

1 of 136

All Reviews

DOMESTICDIVA1

10/11/2004

Helpful

(70)

NSSCHWA

12/23/2003

Helpful

(31)

MOMMYITSGOOD

11/27/2004

Helpful

(26)

BS209400

05/03/2005

Delicious... Can also substitute crushed red pepper for chile paste.

Helpful

(26)

SONGBIRDI

11/08/2003

Helpful

(15)

LynnInHK

05/23/2005

I forgot to add chili at first but the soup tasted so much better with it. Also it's better the next day.

Helpful

(11)

Caroline C

06/22/2005

Very good! I used a lot more cilantro than stated and also a tiny splash of lime juice. The chile paste I used was incredibly hot so I sloshed in some half-and-half. Thanks Jennifer!

Helpful

(11)

Shelley W

11/08/2003

Helpful

(10)

Barbara K

12/22/2009

Helpful

(7)

kaspmary

08/09/2010

Bland as is. Double the amount of chili paste garlic and cilantro. Stir in more fresh cilantro the juice of one lime and a good amount of kosher salt at the end... delicious!

Helpful

(6)