carrot and cilantro soup

It’s June in New England and I thought I’d be posting cold soups and smoothies recipes, but it’s 54 degrees and rainy! So here’s another recipe for a tasty soup to warm you up. It can also be eaten chilled if it warms up outside.


1 pound carrots ( approx 4 big carrots)chopped, sliced or diced

1 Tbsp oil

3 Tbsp vegan “butter” I use Earth Balance

1 medium onion ( chopped)

1 celery rib, chopped plus 2-3 pale leafy tops, chopped

1 medium sweet potato, diced (or 2 small russet or yukon potatoes)

4 cups vegetable stock

2-3 tsp ground coriander

1-2 Tbsp chopped cilantro

1 cup rice or soy milk

salt and pepper to taste


Heat the oil and 2 Tbsp of the butter in a large saucepan and saute the onion over medium heat for 3-5 min until softened.

Add the diced celery rib, carrots and potatoes, stir and cook for 3-5 minutes and then cover. Lower the heat and steam for about 10 minutes stirring occasionally.

Add the vegetable stock, raise heat and bring to a boil for 10-15 min until potatoes and carrots are soft.

In the meantime, in a small skillet, melt the remaining Tbsp of butter, add the coriander and saute for about 1 minute. Reduce heat and add chopped celery tops and cilantro. Remove from heat and set aside.

Blend the soup in a food processor, blender or immersion blender until smooth. Pour back into the saucepan and add the rice/soymilk and stir in the cilantro/spice mixture and salt and pepper to taste. Simmer for 5-10 min on low heat and serve.

*This is a GF recipe


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