This fragrant soup combines carrots and potatoes with garlic, coriander and chilli. Yum!
When puréeing soups, always do so when they are hot. This prevents the puréed soup from getting lumpy and guarantees an even consistency.
Can you spell YUM?!!?! Easy and simple recipe. I bought 10 lbs. of carrots accidentally and didn't want any to go to waste. Carrot soup was the perfect answer. Low-fat, low-cal, tastes great and FILLING! I added 4 whole cloves of garlic, didn't peel anything (except the onions) and boiled it all together. Pureed the mixture, added 2 Tbls. cilantro, extra chili powder and juice from a whole lime. If you don't have chili paste, use chili powder, salt and vinegar (base ingredients to chili paste). This soup defined comfort food!! I will definently make it again! This would be a great starter for a Thanksgiving feast. Oh!! I also added 2 extra carrots! ;0) Enjoy!! - 11 Oct 2004 (Review from Allrecipes US | Canada)
I've had this soup 3 times in the last month. I love it. One small thing I did that brings out the flavors even more was adding lemon juice to taste. My only complaint was I could not find Chili Paste. I had to substitute something that (I hope) is similar. - 16 Jan 2002 (Review from Allrecipes US | Canada)
Delicious... Can also substitute crushed red pepper for chile paste. - 03 May 2005 (Review from Allrecipes US | Canada)