Spicy Carrot Soup


Ready to go into the Blender. Blend cooled soup in batches to avoid it spurting out the top.

I am on a vegetarian journey. This is a totally new way of cooking for me. Meat is no longer the focus of the meal. In fact there is no place for meat in my meal now. I am in my 49th year of marriage and that has always been the focus when cooking. That is a great many meals with meat. I consider myself a good cook and my friends and family tell me that I am. But, I am up for learning a new way of creating attractive, nutritious meals minus the meat.

I have always had a love affair with carrots. My husband tells me that I am the only one he knows who will go to Mexico and can hardly wait for the sweet carrots that are served.

This is my version of how to make a Spicy Carrot Soup.

2 tablespoons of olive oil
2 medium brown onions chopped coarsely
1 1/2 inch piece of fresh ginger cut into slices
2 teaspoons of ground cumin
1 teaspoon of ground coriander
3 cloves of garlic smashed and cut into small pieces
2 pounds of carrots cut into chunks
2 cups of vegetable stock
2 cups of water
3 cloves of garlic, peeled and crushed

1/2 small red onion chopped or sliced thinly
1/4 cup of chopped almonds
8 sprigs of fresh coriander(cilantro) or parsley

Heat the olive oil in a large saucepan on medium heat; cook the onion until it is lightly browned. Stir occasionally while it is cooking.
Add the ginger, cumin and the ground coriander to the pan. Cook and stir for a few minutes until you can smell the spices.
Add the carrot, the stock and the water and bring it all to a boil.
Simmer covered for about 1/2 hour or until the carrots are cooked.
Let it sit a few minutes in the pot.
Blend cooled soup until smooth in small batches using a blender on low, so it does not fly out the top or use a stick blender in the pan to blend. Caution: Do not blend hot soup.
When serving in bowls top with the red onion, nuts and fresh coriander or parsley for a garnish

If the garlic is smashed and then cut into little bits more of the flavour comes out.
I have a weigh scale but 2 lbs of carrots was about 4 1/2 large carrots.
I used coriander seed and crushed it with a mortar and pestle.

Author: Karen Monteith

Karen is a writer, needle artist, nature lover and gardener who loves to share such information and to encourage the needle arts.

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