Spicy Carrot Soup

Some of the best dishes are often ones that are simply made with few ingredients put together in a wonderful way.

My friend was well-known for her fabulous spicy carrot soup – it was a comfort food perfect for chilly weather, especially when you get home late and you’re too tired to cook up a storm. We lived pretty close to each other (heh heh) so when we got together for dinner, she would whip up [double!] batches of soup and I would be in charge of supplying the bread, like a loaf of hearty spinach and feta cheese bread. This spicy carrot soup was definitely one of my favourites.

From Carrot Chile and Cilantro Soup as posted on Allrecipes.com

Ingredients

- 1 tbsp olive oil
- 1 tsp garlic, minced
- 1 tsp chile paste or to taste
- 1 onion, chopped
- 4-5 large carrots, peeled and chopped
- 1 large potato, peeled and chopped
- 5 cups vegetable broth

Directions

1. Heat oil in a large stockpot over medium heat, and add the chile paste and chopped garlic and onion; saute until tender.

2. Add the chopped carrots and potato, and cook for about 5 minutes.

3. Pour in the vegetable broth. Simmer for 30-45 minutes, or until the potatoes and carrots are tender. Use an immersion blender to blend until your preferred consistency. The original recipe suggests to blend until smooth, but I like it slightly chunky. You can also use a blender to blend the soup: carefully pour the hot soup into the blender until it’s around 1/2 full and process. You will probably have to do multiple batches this way.

Tags: carrot, Soup