Carrot Chile and Cilantro Soup
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Description
A delicious soup. Ideal when served with a Mexican feast.
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
Directions
- 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
serving: 4 to 6 servings
calories: 140.3 kcal
carbohydrates: 25.1 g
protein: 2.9 g
saturated fat: 0.5 g
sodium: 487.4 mg
fiber: 3.8 g
sugar: 7.8 g