Carrot Cilantro Soup

Kyleecooks.com
serves 4
Ingredients

• 1 Tablespoon olive oil
• 1 bunch cilantro including stems, finely chopped
• 1 medium onion chopped
• 5 large carrots chopped roughly
• 3 cloves garlic crushed
• 3 1/2 cups vegetable stock

To Serve

• 4 Tbs sour cream
• extra cilantro leaves

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Preparation

• Prepare the ingredients. Chop the carrots, dice the onions, mince the garlic and chop the roots and half the leaves of the cilantro bunch.
• Heat olive oil over medium high heat in a large saucepan or dutch oven .
• Cook onion, garlic and cilantro roots and leaves in a large saucepan or dutch oven.
• Add carrots and turn heat up and allow to cook for a couple of minutes. Let it get really hot, and the carrots begin to brown.
• Season with salt and pepper.
• Deglaze the saucepan with a little stock.
• Add enough stock (about 3 cups) to cover the ingredients in the pan and cook until the carrots are tender – about 15 minutes.
• Once the carrots are soft, puree in a blender (or use an immersion/stick blender) so that it is nice and smooth. Add more stock if needed for desired consistency.
• Check seasoning and adjust if needed.
• Garnish with sour cream, and a fresh cilantro.
• Devour.

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