Creamy Carrot Cilantro Soup

by Kylee
Creamy Carrot Cilantro Soup

Ingredients

·1 tablespoon extra virgin olive oil
·1 bunch of cilantro including stems, finely chopped
·1 medium onion, chopped
·5 large carrots, roughly chopped
·3 cloves garlic, minced
·3 and 1/2 cups vegetable stock
·4 tablespoons sour cream
·Extra cilantro leaves, for garnish

Directions

Heat olive oil over medium high heat in a large saucepan or dutch oven . Saute the onion, garlic and cilantro. Add carrots and turn heat up and allow to cook for a couple of minutes. Continue as carrots begin to brown. Season with salt and pepper and deglaze saucepan with a little vegetable stock. Add enough stock (about 3 cups) to cover the ingredients in the pan and cook until carrots are tender, about 15 minutes. Once carrots are softened, puree in a blender (or use an immersion/stick blender) until smooth. Add more stock, if needed, for desired consistency. Taste and adjust seasoning, if needed. Garnish with sour cream, and fresh cilantro leaves. Enjoy!

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