Spicy Carrot Soup

A pure and natural, slightly spicy delicious homemade carrot soup. For vegetarians use plain cold water rather than chicken stock and for dairy free, do not add cream. Natural plain yoghurt works a dream, so substitute the cream with this or your favourite non dairy substitute.

15 minutes

40 minutes

Stove cooking

Ingredients

1kg carrots

- washed, trimmed and peeled
1.5 litres natural chicken stock

- or water
1 tbsp organic coconut oil
1 large red onion
1 bay leaf
1 tsp coriander seeds
1 tsp dried red chilli flakes

- optional
Freshly ground black pepper
Sea salt to taste
Garnish:
Single cream, yoghurt or non dairy alternative
Fresh coriander leaves

Instructions

01 Prepare carrots: wash, trim, peel and slice thinly by hand or slice using a food processor.
Make soup:
02 Heat coconut oil in a large pan, sauté the finely chopped onion until soft, add coriander and chilli flakes and then add the thinly sliced carrot.
03 On a low heat gently soften the carrot and after 5 minutes add the natural chicken stock/water.
04 Season and add bay leaf.
05 Cover pan with a lid and gently simmer until carrot soft and tender.
06 With an electric hand held-blender or food processor, blend smooth or until a coarse puree. Check the seasoning.
07 Serve hot with a splash of cream, fresh yoghurt or non dairy alternative, and a sprig or two of fresh coriander.

Notes

In my early training days, it was ultra important to always slowly cook the carrot to tender before adding the liquid (via the sweating method), but now a days anything goes, so if you like a coarser more textured soup, add the stock when the carrot is partially soft, and leave out the dried chilli if you prefer a less spicy tasting soup. Freezes well.