Spicy Carrot Soup
Posted on 16. Nov, 2009 by Guy Boulud
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This is spicy warming soup packed with flavour is a favourite especially during the British winter months. Naturally low in fat, and helps towards your five a day, this recipe serves 4 people without any problem.
The great thing about this Spicy Carrot Soup is that it can be prepared well in advance of any meal or party, allowing you to concentrate on other courses. You simply reheat in the pan or microwave, whenever it’s time to serve!
Ingredients
500g carrots
15g low fat margarine
1 medium-size onion, sliced thinly
1 clove of garlic, chopped finely
1 tsp Tabasco sauce
1 tsp paprika
Single cream
Pinch of chilli powder
900ml vegetable stock
1 tablespoon tomato purée
Method
- Finely grate 50g of the carrots (for sprinkling on top when serving).
- Thinly slice the rest of the carrots.
- Melt the margarine in a saucepan on a low heat.
- Stir in the sliced carrots, onion, garlic and cook on very low heat for 5 minutes.
- Add paprika, Tabasco sauce and chilli powder and continue cooking for a further 5 minutes.
- Pour in the stock and add the tomato purée.
- Bring the soup to the boil, cover and simmer for 20 minutes.
- Process the soup in a blender or food processor.
- Serve in individual bowls, with the grated carrot floating on top.
- Swirl a small amount of single cream in each serving.
