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Carrot Chile and Cilantro Soup Recipe

Recipe by: DONOGHUEJ

"A delicious soup. Ideal when served with a Mexican feast."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook45 m
  • Ready In1 h
  • 1Heat 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.
  • 2Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.
Ingredients
  • 5 servings
  • 140 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    140
    7%
  • Fat:
    3.5
    5%
  • Carbs:
    25.1
    8%
  • Protein:
    2.9
    6%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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