Spicy Carrot Soup With Ginger Oil And Lime Creme Recipes

SPICY CARROT SOUP

Spicy Carrot Soup image

A healthy, tasty, and spicy soup I made for Thanksgiving for a Turkish/Japanese crowd, who really enjoyed the heat! I used homemade chili powder from de arbol chilis, and homemade chicken stock instead of vegetable. Simple to make. The chopping takes a little while if you are slow like me, and it cooks for a long time, but does not really need to be attended too much. From a book called 400 Soups. The original recipe also included garlic croutons for topping.

Provided by Shalabhanjika

Categories Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 large onion, chopped
3 3/4 cups carrots, sliced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon hot chili powder
3 3/4 cups vegetable stock
salt & fresh ground pepper
fresh cilantro, to garnish

Steps:

Heat the oil in a large pan, add the onions and carrots and cook gently for 5 minutes, stirring occasionally. Add the ground spices and cook gently for 1 minute, continuing to stir.
Stir in the stock, bring to a boil, then cover and cook gently for about 45 minutes until the carrots are tender.
Puree the soup in a blender or food processor, or with a hand-held blender (so easy!). Return to rinsed-out pan, season to taste with salt and pepper, reheating gently. Garnish with coriander.

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