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Carrot Soup (Sopa de Zanahoria)
Erica Dinho
5
from
13
votes
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Main dish
Cuisine
Colombian
Servings
4
servings
Calories
139
kcal
Ingredients
1x
2x
3x
2
tablespoons
vegetable oil
4
Large carrots
peeled and cut into small chunks
2
garlic cloves
minced
⅓
cup
chopped onion
1
teaspoon
cumin powder
1
tablet chicken or vegetable bouillon
5 ½
cups
water
1
large white potato
peeled and cut into small chunks
Salt and pepper
½
cup
chopped fresh cilantro
Instructions
Heat the oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes, stirring occasionally.
Add the garlic and cumin and cook stirring for about 1 minute. Add the water, chicken or vegetable bouillon,potatoes, salt and pepper to your taste.
Bring to a boil, reduce the heat to medium low and cook until the vegetables are tender about 30 minutes.
Add the cilantro and transfer the soup to a blender and pureé until smooth working in batches if necessary.
Return the soup to the pot and cook over medium low heat, stirring once and season to taste.
Nutrition
Calories:
139
kcal
Carbohydrates:
17
g
Protein:
2
g
Fat:
7
g
Saturated Fat:
1
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
2
g
Trans Fat:
1
g
Sodium:
234
mg
Potassium:
464
mg
Fiber:
3
g
Sugar:
4
g
Vitamin A:
10333
IU
Vitamin C:
16
mg
Calcium:
48
mg
Iron:
1
mg
Keyword
carrot soup
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