Spicy Carrot Soup
 
Prep time
Cook time
Total time
 
This is super healthy soup that gives you that fall warmth on a warm sunny summer day. The spicy carrot soup is easy on the ingredients and boast big flavors. Made with few ingredients and 30 minutes, this is an incredible easy and delicious meal any time of the year.
Author:
Recipe type: Soup, Lunch
Serves: 4-6
Ingredients
  • 2 tbsp olive oil
  • 1 tbsp cumin seeds
  • ½ tsp black pepper
  • 1 small red onion, finely chopped
  • 4 garlic, crushed
  • 1 inch ginger, peeled and sliced
  • 4 green thai chilies
  • 3 tbsp toasted sesame seeds
  • 1½ pounds (8-10 orange and white carrots, or whichever you have on hand. Peel and dice.
  • 2 potatoes, diced to big chunks
  • 1 tsp curry powder
  • 1 tbsp salt
  • 1 vegetable stock
  • ½ cup coconut milk
  • Juice of 1 lime
  • chili flakes, as much or little as you need.
  • Cooked Black rice noodles or any noodles of your choice
  • Chopped cilantro
  • Walnut crumble or salted toasted peanuts chopped
  • chili oil
Instructions
  1. Heat up a large soup pot. Add oil. Once the oil gets hot, add the cumin seeds, pepper and let it pop for 10 seconds. Add the red onion, garlic, ginger, chilies and saute for a minute or until the onions are slightly golden brown. Add the toasted sesame seeds, carrots, potatoes, curry powder and salt. Saute it for 2-3 minutes. Add the vegetable stock and let it boil. Turn the heat down to a medium and cook for about 10-15 minutes or until all the veggies are full cooked.
  2. Using a handblender, blend the soup to a smooth consistency. I like my soups with a little bit of texture, so I don't strain it. If you want a smooth texture, go ahead and strain with a colander.
  3. Add coconut milk. Check for seasoning. Simmer for 5 minutes. Add some chili flakes and lime juice at this point. Turn off the heat.
  4. Serve hot with some noodles, chili oil, cilantro and walnut crumbles or peanuts.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/10/07/spicy-carrot-soup/