Ingredients
6
6 servings
- •4 large carrots, cut into 1 inch pieces
- •¼ large onion, chopped
- •1 quart vegetable broth
- •½ cup chopped fresh cilantro
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 43
- Carbohydrate: 9g
- Fat: 1g
- Fiber: 2g
- Protein: 1g
- Sugar: 5g
Related Recipes
Carrot and Cilantro Soup
Carrot, Potato, and Cabbage Soup
Carrot Soup with Potatoes and Cream
Simple Carrot Soup
Cabbage Soup II
Chilled Carrot and Tomato-Mint Soup
Carrot Cumin Parsley Soup
Diet Soup
Celery and Carrot Soup
Broccoli Soup
Marinated Carrots
