·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
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!
I really like the fact that I am encouraged to cook with what arrives in the veg bag, often new, exciting veg. It makes me more adventurous and my meals are healthier based on seasonal ingredients and veg grown naturally, no chemicals.
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