Filed Under: simmer, soups, Starter, Under 20 Mins, vegetable, Vegetables, vietnamese

Velvet Carrot Cilantro Soup

The full, creamy flavour of this soup is deceptive, since it is quite low in calories and fat, and contains no dairy

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April 8th, 2012

Recipe by Dana McCauley

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Servings
4
Prep Time
10 minutes
Cook Time
40 minutes
Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound carrots, chopped
  • 1 small onion, chopped
  • ¼ teaspoon each ground coriander, salt and pepper
  • 1 bay leaf
  • 4 cups low-sodium vegetable or chicken broth
  • 1 teaspoon cider or red wine vinegar
    • Cilantro Mixture
    Ingredients
  • 1 cup fresh cilantro leaves, washed
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons water
    • Directions
  • 1.

    Heat oil in a large pot set over medium heat. Add carrots, onion, ground coriander, salt, pepper and bay leaf. Partially cover with a lid and cook, stirring often, for 10 minutes or until onions are softened.

  • 2.

    Add broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes or until carrots are very soft.

  • 3.

    Remove bay leaf. Working in batches, purée carrot mixture in a blender and transfer to a clean pot

  • 4.

    Add vinegar to balance flavours, and additional broth if necessary to make a smooth soup.

  • 5.

    Meanwhile, combine cilantro leaves, extra-virgin olive oil and lemon juice in a mini chopper or blender. Blend, scraping down the sides often, until smooth, adding water if necessary to reach desired smoothness. Season with salt and pepper.

  • 6.

    Ladle hot soup into bowls and drizzle with cilantro mixture. If you have some plain yogurt or sour cream, you can also scoop some on top of the soup and mix it around for a creamy topping.

    • Nutrients Per Serving
    198 calories, 12 g fat, 6 g protein, 18 g carbs, 4 g fibre. Excellent source of vitamins A and C.
    Velvet Carrot Cilantro Soup
    Photography by Stephen MacLeod
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