Carrot, Tomato and Zucchini Soup


  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp ground coriander
  • 4 medium carrots, peeled and sliced
  • 1 medium zucchini, halved lengthwise, then sliced
  • 1 14.5 ounce can diced tomatoes, undrained
  • 3 cups fat-free, low-sodium chicken broth
  • + 1 more ingredients
    • 1 cup fresh cilantro, roughly chopped

Heat 2 tsp canola oil in large pot on medium heat. Sauté onions and garlic until softened. Add ground coriander and stir well. Add carrots and zucchini, followed by canned tomatoes and broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Add fresh cilantro. Stir and simmer ...

View full recipe at SpringPad


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