Carrot-Cilantro Soup 6.000

Deb Lindsey for The Washington Post

Book Report May 11, 2011

A slightly unusual combination makes a delicious, if not visually appealing, soup.

Servings: 6

Yield: Makes about 7 3/4 cups

  • 8 cups low-sodium vegetable broth
  • Leaves, tender stems and roots, if possible, of 1 bunch cilantro, coarsely chopped
  • 2 medium cloves garlic, crushed
  • 6 medium carrots, preferably from the farmers market, trimmed and coarsely chopped (2 cups)
  • 1/4 teaspoon sea salt, or to taste
  • Freshly ground black pepper


Heat the broth in a large pot over medium heat. Add the cilantro, garlic and carrots. Increase the heat to medium-high just to bring to a boil, then reduce the heat to medium-low and cook for 10 or 11 minutes, until the carrots are tender. Season with the salt and with pepper to taste.

Working in batches, transfer the mixture to a food processor (or a blender with the center knob of the lid removed and the opening covered with a dish towel so steam can escape). Puree until smooth. Taste; adjust the seasoning as needed.

Divide among individual bowls and serve warm; or cool the soup, transfer to a container with a tight-fitting lid and refrigerate for up to 3 days.

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Recipe Source

Adapted from "4 Ingredients: More Than 400 Quick, Easy, and Delicious Recipes Using 4 or Fewer Ingredients," by Kim McCosker and Rachael Bermingham (Atria Books, 2011).

Tested by Timothy R. Smith.

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