Best 5 Carrot Chile And Cilantro Soup Recipes

Craving a flavorful and refreshing soup that bursts with vibrant flavors? Look no further than carrot, chile, and cilantro soup! This delightful dish is a symphony of sweet, spicy, and herbaceous notes that will tantalize your taste buds and warm your soul. With its vibrant orange hue and aromatic fragrance, this soup is a feast for both the eyes and the palate. Whether you're looking for a light lunch option or a comforting dinner meal, carrot, chile, and cilantro soup is sure to satisfy your cravings. So, grab your apron, gather your ingredients, and embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

CARROT AND CILANTRO SOUP

Carrot and Cilantro Soup image

This easy carrot and coriander soup is lovely and creamy, with a bit of a twang. It's an ideal winter warmer or a spicy starter which delights the palate. Suitable for vegetarians.

Provided by Jon Barnes

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 large onions, chopped
5 medium carrots, chopped
2 cloves garlic, chopped
1 fresh red chile pepper, chopped
3 (28 ounce) cans roma tomatoes, with juice
1 cup vegetable stock
1 bunch chopped fresh cilantro
2 tablespoons balsamic vinegar
1 tablespoon white sugar
1 tablespoon brown sauce
1 tablespoon Worcestershire sauce
salt and pepper to taste
1 cup heavy cream

Steps:

Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.
Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.

Nutrition Facts : Calories 220.3 calories, Carbohydrate 24.3 g, Cholesterol 40.8 mg, Fat 13.5 g, Fiber 5 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 620.4 mg, Sugar 13.1 g

CARROT AND CILANTRO SOUP

Carrot and Cilantro Soup image

In England my mother makes this every winter. This soup is healthy and delicious. I like to serve this for lunch with fresh bread.

Provided by Rena Raphael

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb carrot, peeled and chopped
2 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 teaspoon coriander seed, crushed
1 teaspoon ground cilantro
3 cups vegetable stock
salt and pepper

Steps:

Heat oil in large pan, add onion, garlic and carrots.
Cook gently for 10 minutes.
Stir in crushed and ground cilantro and cook for 1 minute.
Add the stock, bring to a boil, cover and simmer for 15 minutes (or until the carrots are tender).
Puree the soup in a blender or food processor, then return to the pan.
Add salt and pepper and reheat gently before serving.

Nutrition Facts : Calories 116.1, Fat 7.1, SaturatedFat 1, Sodium 79.4, Carbohydrate 13.2, Fiber 3.6, Sugar 5.9, Protein 1.3

CARROT CHILE AND CILANTRO SOUP

Carrot Chile and Cilantro Soup image

A delicious soup. Ideal when served with a Mexican feast.

Provided by DONOGHUEJ

Categories uncategorized

Time 1h

Yield 5

Number Of Ingredients 8

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

Steps:

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.
Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.

Nutrition Facts : Calories 140.3 calories, Carbohydrate 25.1 g, Fat 3.5 g, Fiber 3.8 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 487.4 mg, Sugar 7.8 g

BABY CARROT SOUP WITH CILANTRO AND CURRY

Baby Carrot Soup With Cilantro and Curry image

Make and share this Baby Carrot Soup With Cilantro and Curry recipe from Food.com.

Provided by Barefoot Beachcomber

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
1 lb baby carrots
1/2 medium onion, chopped
1 tablespoon curry paste (hot medium or mild)
2 tablespoons flour
4 cups vegetable stock
1/4 cup chopped fresh cilantro
salt and pepper
1/4 cup low-fat yogurt (optional)

Steps:

Heat the oil in a pot over medium heat.
Add carrots and onion, and cook until slightly softened, about 5 minutes.
Mix in curry paste and flour.
While stirring, slowly pour in stock.
Bring to a boil, and then adjust heat so the soup gently simmers.
Cook until carrots are tender, about 20 minutes.
Working in batches, puree mixture in a blender or food processor.
Return soup to pot and bring back to a simmer.
Stir in the cilantro; season with salt and pepper.
Pour soup into bowls.
If desired, set a spoonful of yogurt in the centre of each bowl.

CHIPOTLE CARROT SOUP

Chipotle Carrot Soup image

This vegetarian soup packs big flavor and I love that it is made in just one pot. The cilantro and cotija balance the heat from the chipotles in adobo sauce, but if you prefer mild seasoning, use as little as one teaspoon adobo sauce. -Rebecca Jennex, Warren, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 10 servings (2-1/2 quarts)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons adobo sauce from canned chipotle peppers
1-1/2 teaspoons salt
1/2 teaspoon adobo seasoning
3/4 teaspoon ground cumin
1/2 teaspoon pepper
2 pounds carrots, chopped
6 cups vegetable stock
1/2 cup roasted sweet red peppers, chopped
1 tablespoon lime juice
1/2 cup Cotija cheese
1/4 cup minced fresh cilantro
Lime wedges, optional

Steps:

In a Dutch oven heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in adobo sauce, salt, adobo seasoning, cumin and pepper. Add carrots and stock; bring to a boil. Reduce heat. Simmer, covered, until carrots are tender, about 20 minutes., Add roasted peppers; remove soup from heat. Cool slightly. Process in batches in blender or food processor until smooth. Return to pan; stir in lime juice. Heat through. Serve with Cotija cheese, cilantro and if desired, lime wedges.

Nutrition Facts : Calories 88 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 967mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

Tips:

For a spicier soup, use 2-3 serrano peppers instead of 1 poblano pepper. Remove the seeds and ribs from the serrano peppers before chopping to reduce the heat even further.
If you don't have fresh cilantro, you can use 1 tablespoon of dried cilantro.
To make the soup ahead of time, cook the soup according to the recipe. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until warmed through.
To freeze the soup, cook the soup according to the recipe. Let it cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. When you're ready to serve, thaw the soup overnight in the refrigerator or at room temperature for several hours. Reheat the soup over medium heat until warmed through.

Conclusion:

This carrot, chile, and cilantro soup is a delicious and healthy way to warm up on a cold day. It's also a great way to use up leftover carrots and cilantro. Serve on its own, or garnish with a dollop of sour cream, a sprinkle of chopped cilantro, or a drizzle of olive oil. Enjoy!