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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 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. | 2. Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through. | 3. Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	2		chopped	120.0	28.02	3.3	0.3
carrot	5		chopped	125.05	29.219	2.8365	0.732
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
red chile pepper	1		chopped	-	-	-	-
rom tomato juice	3	cans		-	-	-	-
vegetable stock	1	cup		11.05	2.0553	0.5304	0.1547
cilantro	1	bunch	chopped	-	-	-	-
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
white sugar	1	tablespoon		48.762	12.5975	0.0	0.0
brown sauce	1	tablespoon		-	-	-	-
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
salt pepper	to taste			-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.