“Fresh cilantro enlivens this quick and easy vegetable soup.” - by Pam Anderson
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat oil in a large pot over medium heat.
- 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.
- 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.
- Return soup to pot and stir in cream. Allow to simmer to heat through. Season with salt and pepper and serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 278 cal
- 14%
- Fat
- 20.6 g
- 32%
- Carbs
- 22.5 g
- 7%
Based on a 2,000 calorie diet
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