Recipe: Quick and Spicy Carrot Soup

Carrot and coriander soup is a classic winter warmer, but this recipe cranks up the heat with curry-style spices and a hint of chilli. This soup is relatively quick to whip up, and makes around 2-3 servings (depending of how much you like soup), so is great to switch up a lunchtime routine. If you don’t have a blender you can still make this up, just dice the carrots up into extra small cubes to ensure they’re soft. 

Equipment:

  • Knife
  • Chopping Board
  • Large Saucepan and Lid
  • Spoon to stir
  • Blender

Ingredients:

  • 1 tbsp Vegetable Oil (I used Sunflower Oil)
  • 1 Large White Onion, finely diced
  • 2 Cloves Garlic, crushed
  • 1 tsp Lazy Chilli/1 Fresh Chilli, finely chopped if using fresh
  • 4 Large Carrots, washed, scrubbed and trimmed, and cut into half moons about 1cm in width
  • 1 tsp Garam Masala
  • 1 tsp Turmeric
  • 1 tbsp Cumin Seeds
  • Pinch of Allspice
  • 1 L Veg Stock (I used two stock cubes dissolved in boiling water)
  • Coriander Leaves, stems removed and roughly chopped
  • Soy sauce (Optional)
  • 1 Lime

Method:

  1. Place your saucepan over a medium heat and add the oil, leaving for a few seconds to get up to temperature.
  2. Add in the onion and stir occasionally while cooking until soft, this should take about 5-6 mins.
  3. Throw in the garlic and chilli and stir for a minute until fragrant, then add the chopped carrots and allow to cook for an additional 3-4 mins.
  4. In the mean time, combine your spices in a separate bowl to save fumbling with lids and spoons. Once the carrots are slightly soft, throw in the spices and mix for 30 seconds to toast.
  5. Pour in the veg stock and bring to a simmer. Reduce the heat, cover with the lid and allow to bubble for 15 mins, by which point everything should be soft and cooked.
  6. Switch off the heat and spoon into a blender, or just plug your stick blender and proceed to blitz until smooth (or a lil chunky if that’s how you like it).
  7. Return the soup to the heat and bring back up to a little bubbly, then take off the heat completely and add most of your coriander. Season with salt and pepper to taste, and a little glug of soy sauce for extra depth of flavour.
  8. Serve in your favourite bowl with a sprinkling of the remaining coriander leaves and a big squeeze of lime. Makes a great light lunch on its own or can be made more filling and comforting with your favourite bread/flatbread. I paired mine with a crispy and fluffy homemade focaccia (recipe here!).

Published by Jess

Aspiring Journalist and Blogger

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