Carrot and Cilantro Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 220 Calories

Ingredients

• 1 tablespoon white sugar
• 1 cup heavy cream
• 1 tablespoon olive oil
• salt and pepper to taste
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, chopped
• 1 tablespoon Worcestershire sauce
• 1 cup vegetable stock
• 2 large onions, chopped
• 1 fresh red chile pepper, chopped
• 5 medium carrots, chopped
• 1 bunch Chopped fresh cilantro
• 3 (28 ounce) cans roma tomatoes, with juice
• 1 tablespoon brown sauce

Recipe Instructions

Step 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.

Step 2

Transfer soup in batches to a blender or food processor; blend until smooth. Return to the pot, and continue cooking until heated through.

Step 3

Remove soup from heat, and stir in cream. Finely chop remaining cilantro; mix into the soup to serve.