Ingredients
- 500 g carrots peeled and chopped
- 1 onion chopped
- 2 garlic cloves minced
- 1 red chili pepper finely chopped (adjust to your spice preference)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1.5 liters vegetable broth
- 2 tbsp olive oil
- salt and pepper to taste
- fresh coriander leaves (optional) for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onions and garlic and sauté for 2-3 minutes until they become translucent.
- Add the chopped carrots and chili pepper to the pot. Continue to sauté for another 5 minutes, stirring occasionally.
- Sprinkle the ground cumin, ground coriander, ground turmeric, and paprika over the carrot mixture. Stir well to coat the vegetables with the spices. Cook for an additional 2 minutes to toast the spices, enhancing their flavor.
- Pour in the vegetable broth, ensuring that the carrots are fully covered. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the carrots are tender and easily pierced with a fork.
- Once the carrots are cooked, remove the pot from the heat and allow it to cool slightly.
- Using an immersion blender, carefully blend the soup until smooth and creamy. If you don't have an immersion blender, you can transfer the soup in batches to a blender, but be sure to allow it to cool a bit before blending.
- Return the blended soup to the pot and reheat it over low heat. Season with salt and pepper to taste. If you prefer a thinner consistency, you can add a bit more vegetable broth or water.
- Taste the soup and adjust the seasoning and spice level as needed. If you like it spicier, you can add more chili pepper or a dash of hot sauce.
- Serve the spicy carrot soup hot, garnished with fresh cilantro leaves if desired.Enjoy your homemade spicy carrot soup! It's a comforting and flavorful dish, perfect for chilly days.
Nutrition Facts
Spicy carrot soup
Amount per Serving
Calories
155
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
1580
mg
69
%
Potassium
510
mg
15
%
Carbohydrates
22
g
7
%
Fiber
5
g
21
%
Sugar
11
g
12
%
Protein
2
g
4
%
Vitamin A
21915
IU
438
%
Vitamin C
26
mg
32
%
Calcium
61
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.