Carrot-Tomato Cilantro Soup Recipe

Carrot-Tomato Cilantro Soup Recipe

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 large onion, diced
  • 3 medium carrots, peeled and cut into 1-inch chunks
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 1 (14.5 ounce) can vegetable broth
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons sugar
  • 1/2 cup chopped fresh cilantro
  • 3/4 cup heavy cream
  • salt
  • freshly ground black pepper
  1. Heat oil in a large pot over medium heat.
  2. Stir in garlic and onion and cook until tender, about 5 minutes. Stir in carrots, tomatoes, broth, balsamic vinegar and sugar. Bring soup to a boil. Reduce heat to medium-low and simmer partially covered, until carrots are just tender, about 7 minutes.
  3. Remove pot from heat source, uncover and leave to cool slightly. Working in small batches, transfer the soup to a blender. Add cilantro and puree until smooth.
  4. Return soup to pot and stir in cream. Allow to simmer to heat through. Season with salt and pepper and serve.
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