Carrot Chile and Cilantro Soup

Ingredients Serves 5 servings Change 1 tbsp olive oil 1 tsp crushed garlic 1 tbsp fresh cilantro (chopped) 1 tsp chile paste 1 onion (chopped) 3 carrots (peeled and sliced) 1 potato (peeled and chopped) 5 cups vegetable broth 1 Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Saute onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth. 2 Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.