• Home
  • Sign In
  • How It Works
  • Store
  • This Week's Box
  • Gift Certificates
  • Pie of the Month
  • Recipes
  • Healthy Kids
  • FAQ
  • Home
  • Sign In
  • How It Works
  • Store
  • This Week's Box
  • Gift Certificates
  • Pie of the Month
  • Recipes
  • Healthy Kids
  • FAQ

Carrot Cilantro Soup

Kyleecooks.com
serves 4
Ingredients
  • 1 Tablespoon olive oil
  • 1 bunch cilantro including stems, finely chopped
  • 1 medium onion chopped
  • 5 large carrots chopped roughly
  • 3 cloves garlic crushed
  • 3 1/2 cups vegetable stock
To Serve
  • 4 Tbs sour cream
  • extra cilantro leaves
​
Picture
Preparation
  • Prepare the ingredients. Chop the carrots, dice the onions, mince the garlic and chop the roots and half the leaves of the cilantro bunch.
  • Heat olive oil over medium high heat in a large saucepan or dutch oven .
  • Cook onion, garlic and cilantro roots and leaves in a large saucepan or dutch oven.
  • Add carrots and turn heat up and allow to cook for a couple of minutes. Let it get really hot, and the carrots begin to brown.
  • Season with salt and pepper.
  • Deglaze the saucepan with a little stock.
  • Add enough stock (about 3 cups) to cover the ingredients in the pan and cook until the carrots are tender – about 15 minutes.
  • Once the carrots are soft, puree in a blender (or use an immersion/stick blender) so that it is nice and smooth. Add more stock if needed for desired consistency.
  • Check seasoning and adjust if needed.
  • Garnish with sour cream, and a fresh cilantro.
  • Devour.
​

 ​

Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
See Us On Facebook For Weekly Updates!
  PLOW TO PORCH ORGANICS
  • Home
  • Sign In
  • How It Works
  • Store
  • This Week's Box
  • Gift Certificates
  • Pie of the Month
  • Recipes
  • Healthy Kids
  • FAQ
  • Home
  • Sign In
  • How It Works
  • Store
  • This Week's Box
  • Gift Certificates
  • Pie of the Month
  • Recipes
  • Healthy Kids
  • FAQ