Carrot and Coriander Soup II recipe
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- 4 large carrots, cut into 1 inch pieces ¼ large onion, chopped 1 quart vegetable broth ½ cup chopped fresh cilantro
Nutrition Info
- 43.1 caloriescarbohydrate: 8.7 gcholesterol: : -fat: 0.5 gfiber: 2.2 gprotein: 1.3 gsaturatedFat: : -servingSize: -sodium: 341.8 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Carrot and Coriander Soup II
Directions
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Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.