Posted on 2011/03/25 by allyson • 24 Comments
The simplicity of this soup is what makes it so darn delightful. The cilantro imparts a wonderful citrus flavor and pairs well with the dense sweetness of the carrots.
The carrot soup alone is extremely flavorful, so if you have an aversion to cilantro, it’s not essential to add it at the end.
But, of course, if you LOVE cilantro… then by all means, add twice the recommended amount.
Carrot Cilantro Soup ~ Vegan & Gluten Free
Ingredients
- 7 large (about 712 g) carrots, (about 4-5 cups sliced)
- water to cover (about 6-8 cups)
- 1/2 Vidalia onion, chopped
- 3 cloves garlic, minced
- 1/4 cup water
- dash or two coriander powder
- salt to taste
- 1 cup finely chopped cilantro, or pureed in blender with a bit of water depending on preference (I loved the tiny pieces of leaves in mine, but the kiddos preferred it with pureed cilantro)
Instructions
- Slice carrots into 3/4″ pieces, and place in large stock pot.
- Add enough water just to cover completely, and bring to boil over high heat.
- Once carrots are boiling, reduce heat to medium high and let cook (retaining a boil), while stirring occasionally.
- Cook about 20-25 minutes, or until very fork tender. You should be able to smash a carrot very easily with the fork.
- While carrots are cooking, sauté Vidalia onion, garlic, coriander and 1/4 cup water over medium heat.
- Sprinkle with salt and allow to cook just until onions are translucent.
- Reduce heat to low and let cook until caramelized… stirring occasionally.
- When carrots have finished cooking, drain–yet make sure to reserve water carrots were cooked in.
- Transfer cooked carrots and onion mixture into a food processor or blender.
- Add about 1 cup of reserved water. Puree until very very smooth, adding more water until desired consistency is reached. I generally use about 2 1/2 cups total.
- Soup should still be hot from the cooking water and boiled carrots, but re-heat if needed.
- Garnish with fresh chopped (or pureed) cilantro and serve immediately.
Cooking time (duration):30 mins
Diet type: Vegan
Diet (other): Gluten free
Number of servings (yield): 4
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Filed Under: Appetizers/Hors d'oeuvre, Gluten-Free, Soups, Soy Free, Veggies
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24 Responses to Carrot Cilantro Soup
anna says:2011/09/21 at 5:09 pm
When do you add the garlic?
- Monika K says:
2011/04/03 at 1:16 pm
I’m loving the simplicity (and seasonal spring-ness) of this soup – it should pair quite nicely with salad and fresh bread. Yum!
- Mo says:
2011/03/30 at 11:13 pm
I have never wanted a carrot soup so much before in my life! This looks great!
- Laurel says:
2011/03/29 at 12:32 pm
You know real genius when you see a recipe and say to yourself “Oh my gosh, I MUST have that now. Right now, this minute.” So after I checked to make sure I had everything necessary I remembered how much I hate cooked carrots.LOL I eat tons of them raw or juiced but cooked – not so much. Even so I want some carrot and cilantro soup. How’d you DO that?
- allyson says:
2011/03/30 at 12:01 am
Hi Laurel!!! So glad to “see” you :) So, what if you created a cold carrot soup using raw carrot juice? Add a little cilantro for garnish… eh? Maybe not the same, but I think you may have just inspired my new favorite breakfast juice! :) I used to hate cooked carrots too… somewhere along the line, in between meeting my husband, and marrying him, I decided I liked them. He always had a knack for cooking them extra sweet and not too mushy. <3
I'm glad you thought, at first, that the recipe sounded appealing... haha!- Laurel says:
2011/03/30 at 11:25 am
I’ll bet it’ll make a knockout sweet potato soup though and I LOVE the idea of breakfast juice. My juicer gets lazy only being used for green juice. And yeah, sorry I’ve kinda been out of it for a while but I was thinking of you the whole time – honestly. Plus I’m still waiting on pins and needles for your book, all my old ones are lonely.
- allyson says:
2011/03/31 at 3:09 pm
awe… never a need to apologize! I’m excited you are excited for my book… it’s coming along well! Keeping me busy, though. :)
- Jennifer (Delicieux) says:
2011/03/28 at 6:11 pm
What a beautiful soup and photography! I love the combination of carrot and cilantro in soups.
- VegWhoHatesTofu says:
2011/03/28 at 10:34 am
I love cilantro in carrot soup! This recipe looks easy and tasty :)
- Mihl says:
2011/03/26 at 2:14 pm
I really like the combination of carrot and cilantro! I live with a cilantro hater, which means more soup for me, he.
- Cecil says:
2011/03/26 at 12:25 pm
Thanks for the recipe – I’ve been getting tired of the carrot-ginger soup I’ve been making, and I’ve got zillions of carrots to work through (apparently that is all my CSA is growing these days).
- Morgan says:
2011/03/25 at 7:13 pm
I love carrot soup! Yours looks EXTRA delicious with the cilantro…and I would be one of those girls that would add in twice the amount! I love the stuff!!!
- Laura says:
2011/03/25 at 6:12 pm
Allyson, this looks so comforting, and healthy too. Thanks for sharing it! <3 Laura
- Kelly says:
2011/03/25 at 5:22 pm
Wowza… carrot soup is on of my all time favorites, plus cilantro?!? Definitely making this one soon!
- Karolina says:
2011/03/25 at 5:20 pm
Great recipe! I’ve been making almost this exact same soup for over 10 years now, and it’s one of my favourites! What a coincidence to stumble upon this on your site :)
- allyson says:
2011/03/25 at 5:22 pm
wow! That’s awesome… the simplest soups are always the best, no? :)
- Caitlin says:
2011/03/25 at 4:42 pm
whoa! i am TOTALLY making this this weekend! you just know how to churn out amazing recipes. i think i’m gonna make your pb-choc-pretzel tarts, too!
<3<3<3
thanks for helping me plan my menu! haha ;)
anna 
Laurel 
Karolina 
