• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 large onion, diced
• 3 medium carrots, peeled and cut into 1-inch chunks
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 (14.5 ounce) can vegetable broth
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons sugar
• 1/2 cup chopped fresh cilantro
• 3/4 cup heavy cream
• salt and freshly ground black pepper

Directions

1. Heat oil in a large pot over medium heat.
2. Stir in garlic and onion and cook until tender, about 5 minutes. Stir in carrots, tomatoes, broth, balsamic vinegar and sugar. Bring soup to a boil. Reduce heat to medium-low and simmer partially covered, until carrots are just tender, about 7 minutes.
3. Remove pot from heat source, uncover and leave to cool slightly. Working in small batches, transfer the soup to a blender. Add cilantro and puree until smooth.
4. Return soup to pot and stir in cream. Allow to simmer to heat through. Season with salt and pepper and serve.

Serves 4.