Ingredients for Carrot And Cilantro Soup
- White Onion
- 2 tablespoons butter
- 1 pound carrots, peeled and chopped
- 2 medium potatoes (Yukon Gold recommended), peeled and chopped
- Salt And Pepper
- Vegetable Stock
- 1 cup fresh cilantro, roughly chopped (reserve a handful for garnish)
- Red Onion
- 1 jalapeño pepper, finely chopped (remove seeds for less heat)
- Lime, Juice Of
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How to Make Carrot And Cilantro Soup
- Melt butter in a large pot over medium-low heat. Add the chopped onion and cook until softened, about 5-7 minutes, stirring occasionally.
- Add the chopped carrots and potatoes to the pot. Season generously with salt and stir to combine.
- Pour in the vegetable or chicken stock, ensuring the vegetables are fully submerged. Bring to a simmer, then reduce heat and cover. Cook for 20-25 minutes, or until the vegetables are tender.
- Remove the pot from the heat. Stir in the majority of the chopped cilantro.
- Carefully transfer the soup to a blender (or use an immersion blender) and purée until smooth.
- If using a blender, carefully pour the pureed soup through a fine-mesh sieve to remove any stringy bits.
- Return the soup to the pot (if necessary). Season with salt and pepper to taste.
- While the soup simmers, prepare the salsa: Combine the chopped jalapeño, reserved cilantro, and lime juice in a small bowl. Adjust seasoning as needed.
- Ladle the soup into bowls and top with a spoonful of the cilantro-jalapeño salsa. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
35g
Fat
18g
Carbs
10g
