Spicy Homemade Carrot Soup (with Turmeric and Coriander)
Servings: 4
Ingredients
- 1 tbsp olive oil
- 4-5 medium-sized carrots (peeled and chopped)
- 1 onion (chopped)
- 2 cloves garlic (finely chopped)
- 1 small red pepper (chopped)
- ½ tsp fresh ginger
- 1 tsp fresh coriander (with extra to garnish)
- ¼ tsp turmeric
- ½ tsp chilli
- sea salt and pepper (to taste)
- Approx. 650ml (2¾ cups) stock (see note 1)
- 120ml (½ cup) milk
- 120ml (½ cup) cream (see note 2)
Instructions
- Fry the onions in the olive oil for a couple of minutes.
- Add the garlic, ginger, pepper and fry until softened.
- Add the carrots, fresh coriander, turmeric, chilli, salt and pepper and cook for a further two minutes.
- Add the stock and cook for about 30 minutes.
- Pour soup into a blender and process until smooth.
- Return it to the pan, rinsing the blender with about 125ml of water along with the milk and cream and any additional seasoning required.
- Bring to the boil and serve immediately with your favorite bread. Enjoy!
Notes
- I used homemade chicken stock, but you can use any you like.
- Check out the suggestions for alternatives here.
