Fresh Carrot & Cilantro Soup

Fresh Carrot & Cilantro Soup

  • Prep: 15 min
  • Cook Time: 50 min
  • Total: 1 hr 5 min
  • Serving: Serves 6 people

The cilantro in Fresh Carrot & Cilantro Soup adds a springtime flavor to this tasty soup.


  • 3 tablespoons olive oil
  • 1 red onion, chopped
  • 1 large potato, chopped
  • 1 celery stalk, chopped
  • 2-3/4 cups chopped carrots
  • 4 cups vegetable stock
  • 1 tablespoon butter
  • 2 tablespoons coriander seeds, crushed
  • 1-1/2 tablespoon chopped fresh cilantro, plus extra for garnish
  • 1 cup milk
  • Salt & pepper to taste


  1. In a large saute pan over low heat, add the oil. Add the onion and cook, stirring occasionally, for about 5 minutes or until soft.
  2. Add the potato and celery and cook, stirring occasionally, for about 5 minutes. Add the carrots and cook another 5 minutes, stirring. Cover the pan and reduce the heat to very low. Cook for about 10 minutes, stirring occasionally.
  3. Add the vegetable stock and bring to a boil. Cover and simmer for 10 minutes, or until the vegetables are tender.
  4. Meanwhile, melt the butter in a skillet. Add the coriander seeds and cook, stirring constantly, for about a minute. Add the chopped cilantro and cook, stirring constantly for a minute. Remove from the heat.
  5. Remove the soup from the heat and allow to cool slightly. Transfer to a food processor or blender, working in batches, and process to a puree. Return the soup to the (clean) pan. Add the cilantro mixture, milk and season to taste with the salt & pepper.
  6. Reheat without cooking too much and serve, garnished with chopped cilantro.


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