Carrot and Cilantro Soup

This easy carrot and coriander soup is lovely and creamy, with a bit of a twang. It’s an ideal winter warmer or a spicy starter which delights the palate. Suitable for vegetarians.

Step: 1

Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 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 30 minutes.

Step: 2

Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.

Step: 3

Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.

Per Serving: 220 calories; protein 4.2g; carbohydrates 24.3g; fat 13.5g; cholesterol 40.8mg; sodium 620.4mg.

The word “stew” can process to both a dish and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.