Prepare the ingredients. Chop the carrots, dice the onions, mince the garlic and chop the roots and half the leaves of the cilantro bunch.
Heat olive oil over medium high heat in a large saucepan or dutch oven .
Cook onion, garlic and cilantro roots and leaves in a large saucepan or dutch oven.
Add carrots and turn heat up and allow to cook for a couple of minutes. Let it get really hot, and the carrots begin to brown.
Season with salt and pepper.
Deglaze the saucepan with a little stock.
Add enough stock (about 3 cups) to cover the ingredients in the pan and cook until the carrots are tender - about 15 minutes.
Once the carrots are soft, puree in a blender (or use an immersion/stick blender) so that it is nice and smooth. Add more stock if needed for desired consistency.
Check seasoning and adjust if needed.
Garnish with sour cream, and a fresh cilantro.
Devour.
Notes
Substitute vegetable stock for chicken stock – it’s just as good, but won’t be vegetarian