SPICY CARROT AND POTATO SOUP
A really simple, medium sweet spiced soup. This soup uses spices from the storecupboard. Excellent for a starter as can be made in advance and also freezes well.
Provided by west1871
Time 45m
Yield Serves 6
Number Of Ingredients 10
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 POTATO SOUP
A substantial winter soup by Gary Rhodes that packs a bit of a punch
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course, Starter, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.
- Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.
SPICY POTATO SOUP
My sister-in-law passed this kid-friendly recipe to me. Since she prefers her foods much spicier that we do, I cut back on the heat by reducing the amount of hot pepper sauce. Feel free to increase it or add your favorite herbs if you want more kick.- Audrey Wall, Industry, Pennsylvania
Provided by Taste of Home
Time 1h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
Nutrition Facts : Calories 159 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 764mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
ULTIMATE SPICY SPUD SOUP
My hubby's uncle created this wonderful soup...everyone slurps it up. It is excellent served with a crunchy French bread! Word of warning: we like our food hot, you may not need as much cayenne pepper as called for in recipe.
Provided by PAMV
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- In a blender or food processor, puree garlic and onion. Heat garlic and onion puree with Italian sausage in a skillet over medium heat. Cook until sausage is no longer pink.
- Transfer the sausage mixture to a large soup pot. Add potatoes and water to cover. Stir in the seasoned salt, black pepper and cayenne pepper to taste. Bring to a boil over medium-high heat and cook until potatoes are tender. when potatoes are done, stir in the butter, evaporated milk and parsley. Cook long enough for the butter to melt. Serve hot with bread or crackers.
Nutrition Facts : Calories 448.1 calories, Carbohydrate 58.1 g, Cholesterol 48.1 mg, Fat 18.4 g, Fiber 7 g, Protein 13.9 g, SaturatedFat 8.2 g, Sodium 356.3 mg, Sugar 5.8 g
SPICY TOMATO SOUP
A warming spicy soup made to your own taste
Provided by fido66
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Fry the chopped onion and bacon if using in a small knob of butter/oil for about 5 mins
- Add cubed potato and quatered tomatoes, sugar and water simmer gently with the lid on a pan until potato is well cooked. Allow to cool slightly
- Remove the bacon if using and pour the ingredients into a blender.
- Once blended add the seasonings and blend well and adjust to your taste.
- Pass through a sieve into a pan. At this point this soup is perfect for freezing. Add the milk and gently reheat and add fresh parsley is using. Serve with a chunk of fresh warm bread.
SPICY HOT POTATO SOUP
Two kinds of spicy peppers plus two kinds of Cabot cheddar cheese add up to just the right amount of kick in this recipe for spicy potato soup. Try it now!
Provided by Cabot Creamery
Number Of Ingredients 4
Steps:
- COOK bacon until crisp in a large pot. Transfer to paper towel and set aside. Discard all but 1 tablespoon fat from pot. ADD carrots, poblanos, onion, jalapenos, garlic and cumin; sauté until golden brown. Add potatoes, chicken broth and salt. Bring to boil. Reduce heat to maintain gentle simmer, cover pot and cook for 25 minutes, or until potatoes are tender. WHISK milk into flour until mixture is smooth. Slowly whisk milk mixture into soup. Cook over medium heat, stirring occasionally, until soup is thickened, about 12 minutes. REMOVE pot from heat. Add cheeses, stirring until melted. CRUMBLE reserved bacon. Ladle soup into bowls and top with bacon and green onion.
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- Chop the onion, celery, and garlic. Then peel the potatoes and cut them into 3/4 inch chunks. Place the potato chunks in a bowl of cold water so they don't brown.
- Place a large 7-8 quart pot over medium heat. Add the butter. Once melted, add the onions, celery and minced garlic. Sauté for 3-5 minutes to soften, stirring each minute.
- Drain off the water and add the potatoes to the pot. Add 8 cups fresh water, chicken base, and rosemary. Cover and simmer for 30 minutes, until the potatoes are fork-tender.
- Use a potato masher to gently mash approximately 1/3 of the potatoes. You want the soup base to be thick, but to still see plenty of chunks.
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