Spicy carrot soup

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.

Ingredients

Instructions