Carrot and Cilantro Soup


Carrots provide vitamin A, helping the retina to function correctly and in particular aiding night vision. Moreover, high vitamin levels last through cooking.


  • 450 g (1 lb) of young carrots.
  • 1 tablespoon of Nutrioli® oil.
  • 40 g (1.4 oz) of butter.
  • 1 chopped onion.
  • 3 celery stalks.
  • 2 small potatoes cut into chunks.
  • 1.2 liters (1.3 quarts) of chicken stock.
  • 2 or 3 teaspoons of ground cilantro.
  • 1 tablespoon of chopped fresh cilantro.
  • 15 ml (1 tablespoon) of milk.
  • Salt and freshly ground pepper.
    Valor nutritivo por porción

  • 490 kcal
  • 31g Fats
  • 23g Proteins
  • 31g Carbohydrates


  1. Peel the carrots and cut them into chunks. Heat the Nutrioli® oil with 25 g (0.88 oz) of butter in a wide pot and fry the onion on low heat for 3 to 4 minutes until a little soft but without browning.
  2. Cut a celery stalk in slices; add the potatoes to the pot with the onion and cook for a few minutes, later adding the carrots. Fry on low heat for 3 to 4 minutes, stirring constantly so that nothing sticks; reduce the heat and cook for 10 minutes.
  3. Add the stock and bring to a boil. Partially cover the pot and let cook on low heat for 8 to 10 minutes.
  4. Set aside 6 to 8 celery leaves to garnish and finely chop the rest. Melt the remaining butter in a small saucepan and sauté the ground cilantro for a minute, stirring constantly. Lower the heat, add the celery and fresh cilantro, fry for a minute, and set aside.
  5. Process the soup in a mixer and pour into a clean pot; incorporate the cilantro mix and milk; season with salt and pepper to taste. Apply low heat, serve, and garnish with the remaining celery.






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