Carrot and Cilantro Soup
Description
This creamy carrot and cilantro soup gets a flavor kick from red chile pepper. Perfect for a vegetarian appetizer or to warm you up on a cold winter day.
Ingredients
•
1 tablespoon olive oil
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2 large onions, chopped
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5 medium carrots, chopped
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2 cloves garlic, chopped
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1 fresh red chile pepper, chopped
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3 (28 ounce) cans roma tomatoes, with juice
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1 cup vegetable stock
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1 bunch chopped fresh cilantro
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2 tablespoons balsamic vinegar
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1 tablespoon white sugar
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1 tablespoon brown sauce
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1 tablespoon Worcestershire sauce
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salt and pepper to taste
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1 cup heavy cream
Directions
1
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.
2
Transfer soup in batches to a blender or food processor; blend until smooth. Return to the pot, and continue cooking until heated through.
3
Remove soup from heat, and stir in cream. Finely chop remaining cilantro; mix into the soup to serve.