Creamy Carrot and Cilantro Bisque

Name: Creamy Carrot and Cilantro Bisque
Total time: 60 min
Yield: 8
Ingredients: 15 ml olive oil; 2 large onions, chopped; 5 medium carrots, chopped; 2 cloves garlic, chopped; 1 fresh red chile pepper, chopped; 3 (800 g) cans roma tomatoes, with juice; 240 ml vegetable stock; 1 bunch chopped fresh cilantro; 30 ml balsamic vinegar; 15 ml white sugar; 15 ml brown sauce; 15 ml Worcestershire sauce; salt and pepper to taste; 240 ml heavy cream

A creamy and flavorful bisque made with carrots and cilantro, with a hint of heat from red chile pepper. Perfect for a vegetarian appetizer or as a comforting dish on a chilly day.

60 min

easy

220kcal

calories

24g

carbohydrates

14g

fat

fiber

protein

620mg

sodium

13g

sugar

Soup Indian Inspired American

Ingredients

15 ml olive oil

2 large onions, chopped

5 medium carrots, chopped

2 cloves garlic, chopped

1 fresh red chile pepper, chopped

3 (800 g) cans roma tomatoes, with juice

240 ml vegetable stock

1 bunch chopped fresh cilantro

30 ml balsamic vinegar

15 ml white sugar

15 ml brown sauce

15 ml Worcestershire sauce

salt and pepper to taste

240 ml heavy cream

Directions

Step 1

In a large pot over medium heat, heat the olive oil. Add the onions, carrots, garlic, and chile pepper. Cook and stir until tender, about 3 to 5 minutes. Add the tomatoes, vegetable stock, half 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 for 30 minutes.

Step 2

Transfer the 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 the soup from heat, and stir in the cream. Finely chop the remaining cilantro and mix it into the soup before serving.