Carrot Soup

Carrot Soup |

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A simple carrot soup made with fresh vegetables and a hint a cilantro and lime. It’s great as a light starter for a meal, or alongside a salad or sandwich for lunch.


  • 2 tablespoons olive oil
  • 1/2 large red onion, diced
  • 2 stalks of celery, diced
  • 1 pound carrots, diced
  • 3 garlic cloves, chopped
  • 1/2 tablespoon chopped fresh cilantro
  • 12 teaspoons salt
  • 1/4 teaspoon black pepper
  • Juice from 1 lime
  • 1/4 cup shaved or grated parmesan cheese, for garnish (optional)


  1. Heat the olive oil over medium heat in a large pot. Saute the onion and celery until they start to soften, about five minutes. Add the carrots and garlic and cook it all another few minutes. Add 5 cups of water and bring the pot to a boil. Reduce the heat to maintain a gentle simmer. Simmer the vegetables for 30 minutes.
  2. Add the cilantro. Using a stick blender, puree the vegetables until the soup is smooth. Season with salt (start with 1 teaspoon and add more to taste) and black pepper. Just before serving, add the lime juice. Top each serving with the cheese.