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