Carrot and Cilantro Soup Recipe

Ingredients
<br>- 1 tablespoon olive oil
<br>- 2 large onions, chopped
<br>- 5 medium carrots, chopped
<br>- 2 cloves garlic, chopped
<br>- 1 fresh red chile pepper, chopped
<br>- 3 (28 ounce) cans roma tomatoes, with juice
<br>- 1 cup vegetable stock
<br>- 1 bunch chopped fresh cilantro
<br>- 2 tablespoons balsamic vinegar
<br>- 1 tablespoon white sugar
<br>- 1 tablespoon brown sauce
<br>- 1 tablespoon Worcestershire sauce
<br>- salt and pepper to taste
<br>- 1 cup heavy cream
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.
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Ingredients
- 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

Directions
step 1: 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.
step 2: 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.
step 3: Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.

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