Prep 20 mins
Cook 1 hr
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.
- 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
- 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.
Delicious soup and so easy to make. Two of us polished off an entire batch for lunch today (don't think it could ever be stretched to serve 6). Cut the chili powder to 1/2 teaspoon and the heat was perfect. As an aside, 3 3/4 cups of carrots weigh just on 500 grams (one pound).
OOH!! Easy! Lovely! Hot! I need to cut back the heat next time...I added 1/2 & 1/2 to cool it off & dd added additional milk. But everyone gobbled it up & there were NO leftovers!! Thank you! Made for PAC Spring '08.