Spicy Carrot Soup Food

SPICY CARROT SOUP

Steps:

• Heat the oil in a large pan, add the onions and carrots and cook gently for 5 minutes, stirring occasionally. Add the ground spices and cook gently for 1 minute, continuing to stir.
• Stir in the stock, bring to a boil, then cover and cook gently for about 45 minutes until the carrots are tender.
• Puree the soup in a blender or food processor, or with a hand-held blender (so easy!). Return to rinsed-out pan, season to taste with salt and pepper, reheating gently. Garnish with coriander.

CREAMY SPICY CARROT SOUP

Steps:

• Melt butter in the bottom of a large pot.
• Add onion and sauté until onion is somewhat translucent.
• Add potato cubes and cook, stirring frequently, until cubes are slightly browned.
• Add water.
• Bring to a boil.
• Add carrots, garlic, and celery.
• Reduce heat, cover, and simmer for twenty minutes, or until vegetables are tender.
• Remove from heat and cool for 5 minutes.
• Puree soup in food processor until smooth.
• Add soy sauce, cream, dried spices, half-and-half and the fresh dill.
• In a small bowl, blend together yogurt, lemon juice, and the rest of the dill.
• To serve, ladle carrot soup into bowl and garnish with yogurt sauce.

SPICED CARROT SOUP

Steps:

• Heat oil over medium low heat in heavy Dutch oven. Add onion and garlic, stir, add salt, pepper, sugar, cumin and coriander, and cook slowly 1015 minutes until onions are translucent. Add carrots, rice, bay leaf and stock or water and cook 30 minutes, or until rice is puffed up and carrots can be crushed against side of pot with wooden spoon. Pass through food mill into clean pot. Taste and adjust seasoning if necessary. Bring back to a simmer, then serve garnished with crispy shallots.
• Heat oil to 360 degrees. Separate the shallot slices into rings and place in medium bowl. Sprinkle flour over and toss lightly to coat evenly. Working with a small handful at a time, sprinkle shallots over oil and stir gently. Fry until golden brown, 13 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with a pinch of salt. Repeat with remaining shallots, salting while still warm. Use as garnish for Spiced Carrot Soup.

CARROT SOUP

Steps:

• Heat the butter in a large soup pot over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, until soft, about 7 minutes. Add the carrots and cook, covered, stirring occasionally, until somewhat tender, about 3 minutes more.
• Pour in the broth and the sugar. Season the soup with the salt. Bring to a boil, lower the heat, and simmer, covered, until the carrots are very soft, about 30 minutes. Remove from the heat and allow to cool.
• Working in batches, transfer the carrot mixture to a blender and puree until smooth.
• Return the carrot puree to the pot and reheat over medium heat. Stir in the lemon juice and season with pepper. Divide among warm soup bowls and serve immediately.

SPICY BUTTERNUT SQUASH AND CARROT SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place squash and carrots in a bowl. Drizzle with 1 tablespoon olive oil and add curry powder, chili powder, pepper, and salt. Place on a rimmed baking sheet.
• Roast in the preheated oven until vegetables are soft, about 20 minutes.
• Meanwhile, place onion, habanero pepper, and garlic in a pot with remaining olive oil and saute over medium heat until soft and fragrant, 5 to 7 minutes. Add water and bouillon, increase heat to medium-high, and bring to a boil. Stir in roasted squash and carrots, reduce heat, and let simmer for 10 to 15 minutes.
• Transfer carefully to an electric blender or food processor, in batches if necessary, and blend until smooth.

SPICY PARSNIP AND CARROT SOUP

Steps:

• Peel and finely chop the onion. Peel and cut parsnips and carrots into evely sized pieces.
• Heat the oil in a saucepan and add the vegetables, coat with oil,and cook for a few minutes until they start to soften. Add the curry powder and cook, stirring, for a minute.
• Stir in the stock and milk. Season with salt and pepper.
• Bring to the boil then reduce heat to a gentle simmer. Cook for 15-20 minutes until vegetables are soft.
• Allow to cool a little, and then puree in a blender or food processor until smooth. If it's too thick for your liking add more stock.
• Reheat gently to serve.

INSTANT POT® SPICY VEGAN CARROT SOUP

Steps:

• Combine carrots, vegetable broth, coconut milk, onion, garlic, curry paste, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Blend soup with an immersion blender until smooth and creamy, about 3 minutes. Serve in bowls and sprinkle with fresh cilantro.

SPICY CARROT AND POTATO SOUP

Steps:

• Heat the oil in a large saucepan or casserole pan.
• Fry the chopped raw vegetables gently on a medium heat for about 5 minutes until slightly softened.
• Sprinkle over the cumin, coriander and chilli powder and stir into the veg, cook gently for another minute.
• Pour in the vegetable stock.
• Bring up to the boil and then simmer for 20 minutes until the veg is tender.
• Use a stick blender in the pan to blend the soup or transfer to a food processor and blend to a smooth consistancy. You may need to add more boiled hot water at this point if too thick.
• Taste and season as required with salt and pepper.
• Serve with crusty bread and a twist of black pepper.

SPICY CARROT PEANUT SOUP

Steps:

• In a large pot, heat the oil over medium heat.
• Add the onions, carrots, celery, salt, and chili paste.
• Stirring frequently, saute the vegetables over high heat for 5 minutes.
• Add in the water, cover the pot, and bring to a boil.
• Lower the heat and simmer for 25 minutes or until the carrots are soft.
• Add in the peanut butter, soy sauce, and lime juice; stir to combine.
• Puree the soup in batches using an electric blender.
• Reheat soup if necessary and serve hot.

SPICY CARROT SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Cook leek until just soft, 4 to 5 minutes. Stir in carrots and harissa. Season with salt. Cook until carrots are just soft, 8 to 10 minutes. Add chicken stock, and bring to a simmer. Cook until vegetables are tender, 10 to 12 minutes.
• Puree half the soup in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Stir puree into remaining soup in pan. Divide soup among 4 bowls, and garnish with parsley.

SPICED CARROT & LENTIL SOUP

Steps:

• Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
• Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
• Simmer for 15 mins until the lentils have swollen and softened.
• Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
• Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

SILKY SPICY CARROT SOUP

Steps:

• In a large pot, combine the stock with the carrots, celery, onion, leek, potato, ginger, cumin, coriander, and cayenne, and bring to a boil.
• Cover and simmer over low heat until the vegetables are tender, 20-25 minutes.
• Working in batches, puree the soup in a food processor(or blender), then return to the pot.
• Stir in buttermilk and lemon juice, and season with salt and pepper to taste.
• Reheat gently. Ladle into bowls, and sprinkle with the parsley and serve. Enjoy!

LIGHTLY SPICED CARROT SOUP

Steps:

• Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more.
• Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.

SPICY CARROT SOUP

Steps:

• Peel and slice carrots, peel and chop onion finely
• Heat oil, and add the carrot and onion, cook until slightly softened-about 5 minutes
• Add spices and stir until carrot and onion covered with spices
• Add vegetable stock, bring to boil and then simmer for about 15/20 minutes until the carrots are soft
• Leave to cool, once cool, blend until smooth
• Add more stock if the soup is a bit thick, adding seasoning and more chilli, if you require more of a chilli kick

SPICY PARSNIP & CARROT SOUP

Steps:

• Heat the olive oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for about 5 minutes.
• Stir in the curry powder and cook for a further 5 minutes.
• Add the chopped parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender; about 30 minutes.
• Puree the soup, in batches, adding more stock to get the right consistency. If you're freezing the soup, cool completely and freeze in airight containers for up to 3 months.
• To serve, reheat and drizzle each bowl with a tablespoon of cream and top each bowl with half tablespoon of the toasted pumpkin seeds.
• Cook's tip: To toast pumpkin seeds, place in a pan over a medium heat and dry fry until the seeds begin to pop.