This bean salsa recipe for cowboy caviar is vibrant and delectable.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- 2 large onions, chopped
- 5 medium carrots, chopped
- 2 cloves garlic, chopped
- 1 fresh red chile pepper, chopped
- 3 (28 ounce) cans roma tomatoes, with juice
- 1 cup vegetable stock
- 1 bunch chopped fresh cilantro
- 2 tablespoons balsamic vinegar
- 1 tablespoon white sugar
- 1 tablespoon brown sauce
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
- 1 cup heavy cream
Instructions
- Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
- Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.
- Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.
Nutrition Facts
| Calories | 220 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 5 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 620 mg |
| Sugars | 13 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I made some changes: I used only two fourteen oz cans of diced tomatoes (one of them fire roasted with green chiles). I used about 7 carrots, 2 cups of veggie broth (instead of one), one onion (instead of two), a shallot, a stalk of celery and no red pepper or brown sauce. Even with using significantly less tomatoes, I felt the tomato flavor overpowered the carrot flavor. It was still a very delicious tomato, carrot and cilantro soup.
Wow! The flavors are so fresh and bright. It’s more like a tomato soup, though. I used whole milk instead of cream to cut the calories. Didn’t use brown sauce – I had no idea what that was until I googled it. I wonder if it’s even sold in the U.S.
This was not my favorite
DO NOT use a food processor to puree this…it will end up chunky which is appealing neither to the eye nor the palate. A blender with “liquefy” will probably work. Please note though, this is not so much a carrot soup as it is a tomato soup with a carrot-y aftertaste. Thank goodness I served this on the side of “Pico de Gallo Chicken Quesadillas” from this site (*****) or dinner would have been a disaster.
Pretty good carrot soup. I didn`t use a balsamic vinegar and I used less onion.
Real easy and very tasty. A quick treat to whip up for my vegan pals. I’m going to serve the rest over rice and fried fish tonight.
Pretty good but it seemed like it was missing something. My boyfriend added some nutmeg to his bowl but I personally didn’t care for that. Not sure if I would make it again.
where is the coriander in this recipe? very good, but more tomato than carrot.
Sum it up in one word…Delicious! Substituted the cream with milk. Turned out absolutely yummy – finished it till the last drop!
Not what I was expecting form the name…took some getting used to at first. The pepper certainly gives it a mexican flare. Can’t decide if I will make again. Won’t be what I will use for my “carrot” soup however. Taste is quite good though.
The best soup I have made yet everyone loved it and asked for more. I never added the cream but stired in a bit of cream fraiche as I served it which looked and tasted great. Can’t wait to make it again Thanks.
Absolutely delicious. Didn’t have the cream and used milk instead and found it really tasty.
This wasn’t exactly like the traditional carrot and coriander soup I was looking for (probably because of the tomatoes), but it did turn out very tasty. We enjoyed mopping it up with bread, and it was even better on the third (!) day. Will make it again, thanks.
I loved this but husband didnt like it at all- he thought it was too much like a “sauce” rather than a soup. I disagree but thought it fair to present 2 differing opinions! On the upside, this means it is also FAB as a sauce for pasta etc, as already commented by a reviewer!
This soup is amazing! I only had 1 400g (14 ounce)tin of tomatoes, so I used a litre (2.1 pints) of low salt vege stock instead. It’s a lovely thick soup with a great texture. added a little extra cream at the end as our chilli was a burner!! Will definitely make again.
Mmmmmm, this is so delicious! I made it for my lunch tomorrow, but now I can’t stop eating it! I used chicken broth instead of veggie, and homemade hot sauce instead of the chile pepper, as that’s what I had on hand. I could actually imagine using this as a pasta sauce, only pureeing it a little so that it is still quite chunky. Thanks so much, Jon!
Wonderful soup easy to make and went down really well with all the family!
A yummy soup indeed! I must note, however, to make this truly suited for a vegetarian diet, I omitted the brown sauce and worcestershire sauce. (Brown sauce is traditionally beef-based and worcestershire contains anchovies.) I compensated with a little extra garlic and cilantro.
I made this soup for a dinner party for 30 people and they raved about it! They all came back for seconds and I didnt have a drop left over.