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.

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.

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7 Responses to “Spicy Carrot Soup”

  1. Erik Says:

    If you don’t like coriander, you can try ginger with your carrot soup. I really like the combination.

  2. toxobread Says:

    Erik: I do like coriander, but I usually don’t happen to have any fresh on hand with me when I make the soup. Thanks for the suggestion of adding ginger – I’ll definitely give it a try!

  3. em Says:

    Awesome colour! It suddenly got chilly here in the Tdot, and hot carrot soup would be amazing. Maybe you can send up a thermos sometime soon? :p

  4. toxobread Says:

    Em: it’s getting chilly here too. That’s why soups and stews are on my brain.
    p.s. are you *sure* you want a thermos of s-p-i-c-y carrot soup? haha

  5. chopchopatoz Says:

    I will try adding potato next time. I usually add white rice in carrot soup

  6. toxobread Says:

    Hi Van,
    Hmm I’ve never added white rice before (even though I have congee often); that’s an interesting addition.

  7. bee Says:

    there’s something for you here.


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