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My review
Carrot Chile and Cilantro Soup
DONOGHUEJ
"A delicious soup. Ideal when served with a Mexican feast."
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Ingredients
1 h servings 140 calsOriginal recipe yields 5 servings (4 to 6 servings)
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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; 3.5 g fat; 25.1 g carbohydrates; 2.9 g protein; 0 mg cholesterol; 487 mg sodium. Full nutrition
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Reviews
Read all reviews 91122 Ratings
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Most helpful positive review
10/11/2004
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...
Most helpful critical review
8/8/2010
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!
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10/11/2004
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...
1/16/2002
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 Ch...
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 ...
2/18/2003
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 v...
6/22/2005
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!
5/23/2005
I forgot to add chili at first but the soup tasted so much better with it. Also, it's better the next day.
8/29/2002
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 compli...