This easy carrot and cilantro soup is lovely and creamy, with a bit of heat from red chile pepper. It’s an ideal winter warmer or vegetarian appetizer that’ll delight the palate.
Carrot and Cilantro Soup
This easy carrot and cilantro soup is lovely and creamy, with a bit of heat from red chile pepper. It's an ideal winter warmer or vegetarian appetizer that'll delight the palate.
Ingredients
- 1 tablespoon olive oil
- 2 large onions chopped
- 5 medium carrots chopped
- 2 cloves garlic chopped
- 1 fresh red chile pepper chopped
- 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 olive oil in a large pot over medium heat. Add onions, carrots, garlic, and chile pepper; cook and stir until tender, about 3 to 5 minutes. Mix in tomatoes, vegetable stock, 1/2 of 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 soup in batches to a blender or food processor; blend until smooth. Return to the pot, and continue cooking until heated through.
- Remove soup from heat, and stir in cream. Finely chop remaining cilantro; mix into the soup to serve.
