Spicy Carrot Soup
This fall spicy carrot soup will warm you up on those chilly night. It is made with carrots, curry, garlic powder, coriander and a little bit of cayenne pepper.
Servings 4 people
Calories 117kcal
Ingredients
- 1 tbsp olive oil
- 1 yellow onion
- 1 pound carrots peeled and chopped
- 1/2 tsp tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp curry
- ½ tsp coriander
- ¼ tsp cayenne pepper
- 1 tbsp garlic powder
- 4 cups vegetable broth If you think it's too thick, you can add more.
- Fresh parsley and peanuts for garnishing
Instructions
- In a large soup pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the onions. Cook until onions are translucent.
- Then, add carrots and all the spices (salt, pepper, curry, corriander, cayenne pepper and garlic powder.)
- Stir all together to comnine and add vegetable broth.
- Bring it to a boil, cook with lid partially on, until carrots are tender. It is about 20 minutes.
- Using an immersion hand blender or a counter-top blender puree the carrots. Taste and add any extra seasonings, if necessary.
- Serve topped with fresh parsley and peanuts.
Notes
- If you find the soup too thick for your liking, you can add more broth to thin it out.
- If you are using a blender, you have to have a way for the steam to release. Always be careful blending hot soup.
- You can swap for fresh minced garlic in place of the garlic powder.
- To store: Store leftover carrot soup in an airtight container in the fridge for up to 5 days.
- To reheat: Reheat the soup in the microwave or on the stovetop until hot. Since it's thick, you'll need to stir it throughout.
- To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes.
Nutrition
Serving: 1/4 | Calories: 117kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 954mg | Potassium: 562mg | Fiber: 5g | Sugar: 9g