Spicy Carrot Soup
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Spicy Carrot Soup

About this recipe: Carrots cooked with dhania, cream and lots of mirchi. Yummy, quick and easy to make!

Jon Barnes

Ingredients

Serves: 8 

  • 1 tablespoon of olive oil
  • 2 large onions, chopped
  • 5 carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 1 big red chilli, finely chopped (include seeds)
  • 400g tomatoes, with juice
  • 250ml vegetable stock
  • 1 bunch chopped fresh coriander
  • 2 tablespoons balsamic vinegar
  • 2 tsp caster sugar
  • 1 tablespoon spicy sauce
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 250ml cream

Directions

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic and chilli pepper until tender.
  2. Mix in tomatoes, vegetable stock, 1/2 the coriander, balsamic vinegar, sugar, spicy and Worcestershire sauce. Season with salt and pepper.
  3. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
  4. Transfer the soup in batches to a blender or food processor and blend until smooth. Return to the pot, and continue cooking until heated through.
  5. Remove soup from heat, and stir in the cream. Finely chop the remaining coriander, and mix into the soup before serving.
  6. For a nice presentation, swirl some cream in a circle add a couple of whole coriander leaves to the centre of the soup.

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