Carrot And Cilantro Soup

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• 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.