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  • 4 large carrots, cut into 1 inch pieces
  • 1/4 large onion, chopped
  • 1 quart vegetable broth
  • 1/2 cup chopped fresh cilantro


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.