Spicy Carrot Soup
- 🥕 5 cups carrots, peeled and chopped
- 🧅 1 yellow onion, diced
- 🧄 2-3 garlic cloves, minced
- 🌶️ 1-2 Thai red chilies, sliced (adjust for spice preference)
- 🥣 1 cup vegetable or chicken broth
- 🥛 1/2 cup heavy cream
- 🌿 1 teaspoon thyme
- 🌿 1 teaspoon parsley
- 🧂 Salt and pepper to taste
- 🧄 1 teaspoon onion powder
- 🧄 1 teaspoon garlic powder
- 🥄 Pesto oil
- 🌿 Fresh basil
- 🥄 Sour cream
- 🍞 Baked croutons or bread slices
This Spicy Carrot Soup is a deliciously warming dish, perfect for when you need a comforting meal with a kick. Packed with flavor and a touch of heat from Thai red chilies, this soup is sure to become a cozy favorite during the cooler months. Customize the toppings to your liking for an extra layer of flavor.
This Spicy Carrot Soup is a deliciously warming dish, perfect for when you need a comforting meal with a kick. Packed with flavor and a touch of heat from Thai red chilies, this soup is sure to become a cozy favorite during the cooler months. Customize the toppings to your liking for an extra layer of flavor.
Ingredients:
🥕 5 cups carrots, peeled and chopped
🧅 1 yellow onion, diced
🧄 2-3 garlic cloves, minced
🌶️ 1-2 Thai red chilies, sliced (adjust for spice preference)
🥣 1 cup vegetable or chicken broth
🥛 1/2 cup heavy cream
🌿 1 teaspoon thyme
🌿 1 teaspoon parsley
🧂 Salt and pepper to taste
🧄 1 teaspoon onion powder
🧄 1 teaspoon garlic powder
Topping Options:
🥄 Pesto oil
🌿 Fresh basil
🥄 Sour cream
🍞 Baked croutons or bread slices
Required Equipment:
-Large pot
-Blender or immersion blender
-Knife
-Cutting board
-Wooden spoon
Preparation Time:
Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes
Approximate Calories and Macronutrients per Serving (Serves 4):
Calories: 220
Protein: 4g
Carbohydrates: 25g
Fat: 12g
Instructions:
Sauté Aromatics: In a large pot, heat a drizzle of oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add Carrots and Chilies: Stir in the chopped carrots and Thai red chilies. Cook for another 3 minutes, allowing the chilies to release their flavors.
Season and Simmer: Add the broth, thyme, parsley, onion powder, garlic powder, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer until the carrots are tender, about 20 minutes.
Blend the Soup: Use a blender or immersion blender to puree the soup until smooth. Return the soup to the pot if using a blender.
Incorporate Cream: Stir in the heavy cream and heat the soup through over low heat for another 5 minutes.
Serve: Ladle the soup into bowls and add your choice of toppings like pesto oil, fresh basil, sour cream, or baked croutons.
Cooking and Serving Tips:
-Adjust the number of chilies based on your spice preference.
-For a dairy-free version, substitute heavy cream with coconut milk.
-Pair with a side of crusty bread for a more filling meal.
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