Carrot & Cilantro Soup

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0.7 min read
carrots pritikin recipe

Carrot & Cilantro Soup

Course: Appetizer, Lunch, Salad, Vegetarian
Cuisine: International, Vegetarian
Yield: 8 people


  • vegetable oil spray
  • 1 onion peeled and diced
  • 1 pound carrots peeled and diced
  • 1 stalk celery chopped
  • 2 Idaho potatoes peeled and diced
  • 4 cups vegetable stock (low-sodium)
  • 1 tablespoon coriander
  • 1/2 teaspoon black pepper
  • 2 tablespoons cilantro leaves chopped
  • 1 cup milk (non-fat)


  • Lightly spray heated nonstick stock pot with vegetable oil spray. Sauté onions in stock pot at medium-high heat. Add carrots, celery, and potatoes. Lower heat and sweat for 10 minutes.
  • Add stock, coriander, and pepper. Cook on medium heat till vegetables are tender, about 45 minutes; then puree.
  • Add cilantro and milk. Bring to a boil and serve.
  • Freeze what you don’t eat today in single-serving containers for easy-to-thaw-and-heat-up soup for future snacks and meals.