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Carrot-Tomato Cilantro Soup

"Fresh cilantro enlivens this quick and easy vegetable soup."
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40 m servings 278 cals
Original recipe yields 4 servings

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  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.


Nutrition Facts

Per Serving: 278 calories; 20.6 g fat; 22.5 g carbohydrates; 4 g protein; 61 mg cholesterol; 553 mg sodium. Full nutrition


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Nicely balanced soup: mildly sweet, smooth and slightly tangy. Just right.

Great texture! The only thing I can say is I wish it had a bit more of a carrot flavor and a bit less tomato, but that's just my personal preference.