- 4 large carrots, cut into 1 inch pieces
- 1/4 large onion, chopped
- 1 quart vegetable broth
- 1/2 cup chopped fresh cilantro
- Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
- Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.