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Carrot and Cilantro Soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Velvety carrot soup with zesty cilantro and spicy red chile - a vibrant and cozy vegetarian starter or winter warmer.
Ingredients:
  • 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
Instructions:
  • In a large pot over medium heat, sauté onions, carrots, garlic, and chile pepper in olive oil until tender (about 3 to 5 minutes). Stir in tomatoes, vegetable stock, 1/2 of the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper, then bring to a boil. Reduce heat to low and simmer for 30 minutes.
  • Blend the soup in batches until smooth using a blender or food processor. Return the creamy mixture to the pot and heat through before serving.
  • Take the soup off the heat and swirl in the cream. Finely chop the rest of the cilantro and stir it into the soup before serving.

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