Carrot Soup with a Kick
Saturday 19 October 2013
Anne-Marie says, "Here's a warming, nay, hot and soothing soup for when the rain is falling and the wind howling and you're at home, cosy with Classic FM on as you cook."
Ingredients (serves two)
Oil for frying
1 medium to large onion - chopped roughly
450g carrots - chopped into the size of pound coins
Garlic clove - crushed
2 small jalapeno peppers - finely chopped
Dried chilli flakes - a pinch
3/4 litre vegetable stock or water
Bay leaves - a couple
Coriander leaves - finely chopped
Warm crusty bread to serve (optional, but recommended!).
Heat some oil in a frying pan and then add the onion, garlic and jalopenos and sweat them gently until softened.
Add the carrots, some seasoning and chilli flakes before adding the stock or the water plus the bay leaves.
Simmer for around 35-40 minutes and then blitz in a blender or with one of those stick ones (which I really want Santa to bring me this year).
Pour into bowls and add the the coriander on top before diving in with a spoon and that bread.