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Spicy Carrot Soup

What you need: 

olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups vegetable stock
6 to 7 carrots, peeled and chopped
2 medium golden potatoes, peeled and chopped
2 to 3 teaspoons freshly minced ginger, to taste
1/2 teaspoon crushed black peppercorn
1/2 teaspoon ground white pepper
1/2 teaspoon salt
pinch turmeric
1 bunch green onions, chopped

What you do: 

1. Heat oil in pan. Add onion and garlic; saute until onion is translucent.
2. Add the vegetable stock, carrots, potatoes, ginger, black peppercorn, white pepper, salt, and turmeric; bring to a boil. Reduce heat, cover, and simmer until potatoes and carrots are quite soft.
3. Puree entire mixture in food processor or blender, until smooth.
4. Garnish with chopped green onions.

Preparation Time: 
15 minutes; Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
4 to 6
Recipe Category: 

SO HOW'D IT GO?

This recipe is great! I added an extra cup of vegetable stock, used sweet potato instead of golden potatoes, and added a pinch of cumin. I didn't have fresh ginger, so I used ground ginger instead. Gives a massive ginger kick; but absolutely delicious.

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I made this but doubled up all the seasoning because I like a lot of flavour and it was beautiful! :D I forgot the green onion though, I'll have to remember that next time. Thank you very much for the recipe! :D

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I actually didn't use any turmeric, ginger, salt or pepper, but it was still flavourful and creamy and amazing! I guess I just wasn't in the mood for a spicy soup today. I'll try it spicy when the weather gets cold again!

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This recipe is absolutely wonderful. I had a ton of homegrown carrots sitting around so I decided to try this. I used a lot of ginger, and also threw in a pinch of cumin. I definitely recommend it.

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I used an immersion blender, and this had a great texture.  I had no fresh ginger, so I used ground, but upped the spice a little by adding some cloves and cayenne instead of white pepper.  This was good in Texas in May, so I could see how it could be great in winter.

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The best carrot soup I've made so far. When blended it becomes velvety and delectable. I added a large parsnip into the mix, and some ground coriander. Served with fresh home-made buns... mm, perfect for a chilly autumn day.

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