Carrot and cilantro soup from Chez Panisse Vegetables by Alice Waters and Patricia Curtan

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Notes about this recipe

  • crandall57 on February 09, 2026

    This was easy to prepare and it tasted great. The salsa on top is essential. I used a sweet onion, because I didn't have a white onion and I used vegetable stock in place of the chicken stock. I made croutons from gluten free bread (that I rubbed with a garlic clove) and we served those with the soup. I didn't strain the soup, the blender pureed it perfectly.

  • patioweather on May 15, 2023

    My partner doesn't like soup very much, but his love of cilantro won him over with this one. I added a tomato to the salsa to make it more of a pico. I use the cilantro stems as well as leaves, and didn't sieve it because it seemed like a lot of work and all I would be removing is the healthy fiber. Update: Made this a second time and felt like a genius because I used the carrot tops and less of the cilantro. Love being able to use the whole carrot in one go.

  • ashallen on July 24, 2021

    Sometimes the cilantro bunches at the store are realllly big and I need only a small amount for a dish. This is a super recipe for using up the rest of the bunch since it's easy and uses ingredients I usually have sitting around. The soup had a nice, velvety texture and the cilantro flavor works really nicely with the sweetness from the carrots. I didn't make the salsa, but lime juice, yogurt, and/or sour cream were all good additions. I used a mixture of yellow onion and scallion whites in place of white onion and homemade chicken stock. After cleaning and plucking the cilantro bunch, there were 1.5 oz of leaves+tender stems which yielded a good level of cilantro flavor in the soup for me. Sieving as specified in the recipe didn't remove much material - maybe I used too coarse a sieve or maybe my blender obliterated everything. Next time I'll skip the sieve and see how that goes.

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