Carrot Soup (Sopa de Zanahoria)

Name: Carrot Soup (Sopa de Zanahoria)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: South American, Latin American
Ingredients: 4 Large carrots, peeled and cut into small chunks; 1 teaspoon cumin powder; 118 milliliters chopped fresh cilantro; 2 garlic cloves, minced; 79 milliliters chopped onion; 6 servings Salt and pepper; 1 tablet chicken or vegetable bouillon; 2 Tbsps vegetable oil; 1 liters water; 1 large white potato, peeled and cut into small chunks

The recipe Carrot Soup (Sopa de Zanahoria) could satisfy your South American craving in about 45 minutes. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 80 calories, 1g of protein, and 5g of fat. This recipe serves 6. It is perfect for Autumn. If you have onion, potato, cilantro, and a few other ingredients on hand, you can make it. A couple people really liked this soup. It is a good option if you're following a gluten free, whole 30, and vegan diet.

Instructions

Heat the oil in a large pot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the onion and carrots and cook for 5 minutes, stirring occasionally.

Ingredients you will need

Carrot

Onion

Add the garlic and cumin and cook stirring for about 1 minute.

Ingredients you will need

Garlic

Cumin

Add the water, chicken or vegetable bouillon,potatoes, salt and pepper to your taste.Bring to a boil, reduce the heat to medium low and cook until the vegetables are tender about 30 minutes.

Ingredients you will need

Vegetable Broth

Salt And Pepper

Vegetable

Potato

Whole Chicken

Water

Add the cilantro and transfer the soup to a blender and pureé until smooth working in batches if necessary.Return the soup to the pot and cook over medium low heat, stirring once and season to taste.Laddle the soup into bowls and garnish with cilantro.

Ingredients you will need

Cilantro