Spicy Carrot and Coriander Soup2012-06-05
- Skill Level: Medium
This is a really lovely creamy soup with a bit of a kick to it. It’s an ideal winter warmer or as spicy starter which delights the palate. Leave out the Worcestershire sauce and it’s suitable for vegetarians.
- 1 tablespoon of olive oil
- 2 large onions, chopped
- 5 carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 big red chilli, finely chopped (include seeds)
- 3 (400g) tins of plum tomatoes, with juice
- 250ml vegetable stock
- 1 bunch chopped fresh coriander
- 2 tablespoons balsamic vinegar
- 1 dessertspoon caster sugar
- 1 tablespoon HP sauce
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 250ml double cream
- Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic and chilli pepper until tender.
- Mix in tomatoes, vegetable stock, 1/2 the coriander, balsamic vinegar, sugar, HP and Worcestershire sauce. Season with salt and pepper.
- Bring to a boil. Reduce heat to low, and simmer 30 minutes.
- Transfer the soup in batches to a blender or food processor and blend until smooth. Return to the pot, and continue cooking until heated through.
- Remove soup from heat, and stir in the cream. Finely chop the remaining coriander, and mix into the soup before serving.
- For a nice presentation, swirl some cream in a circle add a couple of whole coriander leaves to the centre of the soup.