Carrot And Chili Pepper Soup Recipes

CARROT CHILE AND CILANTRO SOUP

Steps:

• Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Saute onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth.
• Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.

CARROT SOUP WITH CHILLI CORIANDER PESTO

Steps:

• Heat 2 tbsp oil in a saucepan, add the onion and fry for 7 mins. Add 2 of the garlic cloves, the ginger and curry powder and cook for 1 min more. Stir through the carrots and stock and cook, covered, for 15-20 mins or until the carrots are soft.
• Remove from the heat and blitz with a hand blender until completely smooth. Season to taste and leave on a very low heat.
• Tip the remaining 3 tbsp oil into a small food processor along with the coriander, remaining garlic, pine nuts and chilli. Whizz until smooth, then tip into a bowl and stir in the parmesan and lemon zest. If it's too thick, loosen with 1 tbsp water.
• Ladle the soup into bowls and top with the pesto. Add a spoonful of crème fraîche and serve with bread, if you like.

SPICY CARROT SOUP

Steps:

• Peel and slice carrots, peel and chop onion finely
• Heat oil, and add the carrot and onion, cook until slightly softened-about 5 minutes
• Add spices and stir until carrot and onion covered with spices
• Add vegetable stock, bring to boil and then simmer for about 15/20 minutes until the carrots are soft
• Leave to cool, once cool, blend until smooth
• Add more stock if the soup is a bit thick, adding seasoning and more chilli, if you require more of a chilli kick

CARROT AND CHILI PEPPER SOUP

Steps:

• In a large saucepan or Dutch oven combine vegetable broth, carrots, onion, chili peppers, chili powder, and cumin. Bring mixture to boiling; reduce heat. Cover and simmer about 12 minutes or until carrots are very tender. In a food processor bowl or blender container cover and process or blend half the mixture at a time, until smooth. Return to saucepan. Stir in cream or half-and-half. Heat through. Garnish each serving with purple basil, if desired. Nutrition facts per serving: 75 cal., 4 g total fat (2 g sat fat), 11 mg chol., 510 mg sodium, 10 g carbo., 2 g fiber, and 2 g pro. Daily Values: 133% vit A, 11% vit C, 6% calcium, and 5% iron. Start to finish: 30 minutes