Carrot and Cilantro Soup
This easy carrot and cilantro soup is lovely and creamy, with a bit of heat from red chile pepper. It's an ideal winter warmer or vegetarian appetizer that'll delight the palate. 
olive oil
1
tablespoon
onions, chopped
2
large
carrots, chopped
5
medium
garlic, chopped
2
cloves
fresh red chile pepper, chopped
1
roma tomatoes, with juice
3
(28 ounce) cans
vegetable stock
1
cup
chopped fresh cilantro
1
bunch
balsamic vinegar
2
tablespoons
white sugar
1
tablespoon
brown sauce
1
tablespoon
Worcestershire sauce
1
tablespoon
salt and pepper to taste
heavy cream
1
cup
 Heat olive oil in a large pot over medium heat. Add onions, carrots, garlic, and chile pepper; cook and stir until tender, about 3 to 5 minutes. Mix in tomatoes, vegetable stock, 1/2 of 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.
  Transfer soup in batches to a blender or food processor; blend until smooth. Return to the pot, and continue cooking until heated through.
  Remove soup from heat, and stir in cream. Finely chop remaining cilantro; mix into the soup to serve.
