For a richer flavor, roast the carrots before adding them to the soup. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized. If you prefer a vegan version, substitute the heavy cream with coconut cream or cashew cream for a similar richness. Adjust the amount of chili pepper to suit your spice preference. For a milder soup, remove the seeds and membranes from the chili before chopping. Garnish with a swirl of cream, a sprinkle of fresh cilantro, and a drizzle of olive oil for an elegant presentation.
Carrot and Cilantro Soup
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS69
Embrace the warmth of winter with this luscious carrot and cilantro soup, a velvety blend of sweet carrots, bright cilantro, and a whisper of chili heat. Perfect as a comforting main course or an elegant vegetarian starter.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol41 mg
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Fiber5 g
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Protein4 g
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Saturated Fat7 g
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Sodium620 mg
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Sugar13 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat olive oil in a large, heavy-bottomed pot over medium heat. Add onions, carrots, garlic, and chile pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
02
StepStir in the tomatoes (with their juice), vegetable stock, half of the chopped cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season generously with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, allowing the flavors to meld.
03
StepCarefully transfer the soup in batches to a blender or food processor (or use an immersion blender). Blend until completely smooth and creamy. Return the soup to the pot and heat through gently.
04
StepRemove from heat and stir in the heavy cream. Finely chop the remaining cilantro and stir into the soup just before serving.
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RECIPE REVIEWS
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Please Rate
Muriel Schmitt
Apr 10, 2025The balsamic vinegar adds a lovely depth of flavor.
Janick Mantehyatt
Mar 13, 2025This is my new go-to carrot soup recipe.
Kieran Windler
Mar 10, 2025I used coconut milk to make it vegan and it was still delicious!
Gabriella Mccullough
Mar 2, 2025I found it a little too sweet, so I reduced the amount of sugar.
Aurelio Bayer
Feb 16, 2025This soup is amazing! The cilantro really makes it special.
Marge Auer
Jan 17, 2025So easy to make and perfect for a weeknight dinner.
Keely Lehner
Jan 6, 2025The chile pepper gives it just the right amount of heat.
Stefan Dooley
Nov 13, 2024I added a little ginger and it was fantastic!
Leonardo Goldner
Sep 28, 2024My family loved this soup! I will definitely make it again.
Elisabeth Gleason
Sep 11, 2024I doubled the recipe and froze half for later.