I really have to be in the mood for soup, it’s not something that I cook often but this quick and simple soup definitely hits the spot when I need a little chilli kick. I often use a lot of spices in my food so always have a good stock of fresh and dried, which comes in handy when I have leftover carrots from my veg bag (I get my veg bag from the brilliant http://www.windmillorganic.co.uk/ ). So if you need a simple lunch and have nothing in the fridge the follow my simple recipe and enjoy.
1tbs Olive oil
1 small onion, chopped
1 clove garlic, crushed
1 whole red chilli, finely diced (If you don’t like your food too hot then take out seeds)
1lb carrots, roughly chopped
1tsp ground cumin
1tsp ground coriander
½ tsp ground cinnamon
2.5 pints of vegetable stock
Small bunch of fresh coriander
Salt and black pepper
- Using a medium sized saucepan, fry the onions and carrots in the oil until onions start to soften
- Add in ground spices, chilli and garlic and stir
- Add in the vegetable stock and half of the fresh coriander, once the water is brought to boil simmer for around 20 minutes until carrots are tender
- Carefully blend the soup either in a blender or with hand blender, be careful as the soup will be very hot so I always prefer to use a blender and do it in two batches
- Return to pan and add in remaining fresh coriander, season and bring to desired heat.
I don’t like my soup too thick so, if you do prefer your soup thicker, you may want to reduce to just 2 pints of vegetable stock. This soup can be served with any type of bread really but I have just tried Dan Leopards’ Walnut bread, from his book ‘short and sweet’. Buy Dan’s book or visit his website http://www.danlepard.com/ for some delicious recipes and great easy to follow methods to give you great tasting bread.