 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
A healthy, tasty, and spicy soup I made for Thanksgiving for a Turkish/Japanese crowd, who really enjoyed the heat! I used homemade chili powder from de arbol chilis, and homemade chicken stock instead of vegetable. Simple to make. The chopping takes a little while if you are slow like me, and it cooks for a long time, but does not really need to be attended too much. From a book called 400 Soups. The original recipe also included garlic croutons for topping. Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
3 3/4 cups carrots, sliced |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon hot chili powder |
3 3/4 cups vegetable stock |
salt & fresh ground pepper |
fresh cilantro, to garnish |
Directions:
1. Heat the oil in a large pan, add the onions and carrots and cook gently for 5 minutes, stirring occasionally. Add the ground spices and cook gently for 1 minute, continuing to stir.
2. Stir in the stock, bring to a boil, then cover and cook gently for about 45 minutes until the carrots are tender.
3. Puree the soup in a blender or food processor, or with a hand-held blender (so easy!). Return to rinsed-out pan, season to taste with salt and pepper, reheating gently. Garnish with coriander.
|
|