Name: Carrot and Cilantro Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Onions, chopped - 2 large; Carrots, chopped - 5 medium; Garlic, chopped - 2 cloves; Fresh red chile pepper, chopped - 1; Roma tomatoes, with juice - 3 (28 ounce) cans; Vegetable stock - 1 cup; Chopped fresh cilantro - 1 bunch; Balsamic Vinegar - 2 tablespoons; White sugar - 1 tablespoon; Brown sauce - 1 tablespoon; Worcestershire sauce - 1 tablespoon; Salt and pepper to taste - 1 tablespoon; Heavy cream - 1 cup

Ingredients for - Carrot and Cilantro Soup

1. Olive oil 1 tablespoon

2. Onions, chopped 2 large

3. Carrots, chopped 5 medium

4. Garlic, chopped 2 cloves

5. Fresh red chile pepper, chopped 1

6. Roma tomatoes, with juice 3 (28 ounce) cans

7. Vegetable stock 1 cup

8. Chopped fresh cilantro 1 bunch

9. Balsamic Vinegar 2 tablespoons

10. White sugar 1 tablespoon

11. Brown sauce 1 tablespoon

12. Worcestershire sauce 1 tablespoon

13. Salt and pepper to taste 1 tablespoon

14. Heavy cream 1 cup

How to cook deliciously - Carrot and Cilantro Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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