·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!
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