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.