Spicy Carrot Soup
After my weekends shopping I was left with a glut of carrots. I had been thinking of carrot cake, but then a friend gave me some "on their last legs" apples, so this weekend I'll make a spicy carrot cake instead.
What to do with the carrots? Spice them and soup them!
I peeled the bunch of carrots, about 500g (reluctantly saying goodbye to the happy green fronds) and blitzed in the food processor with 2 large onions and a few cloves of garlic, then sweated the carrot, onion, garlic mix in a glut of olive oil.
I was thinking spicy for my soup. So I toasted 1tsp of cumin seeds in a dry pan over a gentle heat until the seeds were fragrant. Then added the cumin to the carrots with 2 heaped tsp garam masala and 1/2 tsp of hot chilli powder, and gave everything a good stir, before adding in 800ml vegetable stock (made up from Swiss vegetable bouillon powder) with a good grinding of black pepper and 1 tsp of salt.
I brought the soup mix to the boil and then left everything to gently simmer away for about 30 minutes.
Then I tasted the soup.
WOWOWOWOWOW!!! My head almost exploded. I had under estimated the strength of my chill powder.
I cooled the soup. The next day I blitzed with a stick blender until smooth and reheated and ate with the last of my seeded bread. Thankfully overnight the heat had subsided!
A tasty way to use up forgotten carrots.
Enjoy .... but go easy on the chilli powder!