Spicy Carrot Soup

Spicy carrot soup

Serves 4

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, peeled and finely chopped
• 1 clove garlic, crushed or finely chopped
• 1 red chillli, deseeded and finely chopped or a pinch of chilli flakes
• 5cm piece fresh root ginger, peeled and finely chopped, or a generous pinch of powdered ginger
• 750g carrots, peeled and roughly chopped
• 900ml chicken or vegetable stock
• 150ml orange juice
• Salt and black pepper, to taste
• Fresh chives to garnish, optional

Method

• Heat the oil in large, non-stick saucepan, add the onion and cook over a medium heat for 3-4 minutes. Add the garlic, ginger, chilli, carrots and continue to cook for a further five minutes, stirring occasionally.
• Add the stock, orange juice and seasoning to taste, bring to the boil.
• Reduce the heat, cover and simmer for 30 minutes, or until the carrots are soft.
• Transfer the soup to a food processor, liquidiser or use a stick blender and puree until smooth.
• Return to the pan and reheat gently. Ladle the soup into serving bowls and garnish with finely chopped chives.

Our thanks to LearnDirect for permission to use this recipe.