Carrot and Chilli Soup Recipe
Carrot and Chilli soup has a great sweet and spicy taste that is loved and enjoyed by many worldwide. Carrot and Chilli soup is easy to prepare and only contains a few ingredients. Anyone with fundamental cooking skills can make this dish by following some instructions
Carrot and Chilli complement each other well. The taste of the carrots can be a bit bland on its own but with the addition of Chilli, the taste gets enhanced by a huge margin. This recipe gives a detailed account of how to combine these two ingredients to prepare one of the best soups that you can prepare at home.
So follow along to prepare a warm bowl of Carrot and Chilli soup that will impress everyone at home and will also impress your friends and family if you serve it to them when they come over.
Ingredients
Here is the list of ingredients to make Carrot and Chilli Soup
- 10 carrots
- 2 pieces of celery
- 1 medium red bell pepper
- 2 small green chillies
- 2 medium red onions
- 4 cloves of garlic
- 4 tablespoons of vegetable oil
- ½ teaspoon of cumin seeds
- ½ teaspoon chili flakes
- 2 tablespoons of coriander seeds
- 1 liter of vegetable stock
- Coriander leaves, spring onion, fresh herbs for garnishing
- Salt and pepper, as needed
Cooking Method
We can divide the cooking process of making Carrot and Chilli soup into two parts, preparing the vegetables and the ingredients and cooking the soup.
Preparing the Vegetables
Peel and chop the carrots into cubes. The cubes should be about half an inch in thickness. Slice the celery into cubes as well. Peel and chop the onions into cubes or thin slices. Peel and slice the garlic into thin slices. Cut the green Chilli into thin slices as well. Take out the seeds of the bell pepper and slice it into cubes.
Get all the other ingredients ready as well and prepared to be added to the cooking. This will help to increase the flow of the cooking.
Cooking the Soup
Here are the step-by-step instructions for the preparation of Carrot and Chilli Soup.
Step 1
Put a large or medium pot on the stove and set the heat to medium-high. Add vegetable oil to the pot and heat it. After 2-3 minutes, drop the sliced onions, garlic, cumin seeds, chili flakes, coriander seeds, salt, and pepper into the pot and start stirring.
Step 2
Add the bell peppers, celery slices, and carrots to the pot when the onion starts to get translucent and the spices start releasing fragrance.
Step 3
After toasting the vegetables in the oil and spice, most of the liquids from the vegetables will start evaporating. Add vegetable stock to the pot and fully submerge the vegetables. You can also add a splash of milk or cream at this stage. Stir everything gently to get everything incorporated.
Step 4
Turn down the heat to medium-low and simmer the soup for about an hour. Stir occasionally to make sure that the vegetables are not sticking to the bottom of the pot. Do not stir frequently as this will ruin the texture of the vegetables.
Step 5
Do a last taste check to make sure that it is up to your liking. Add more salt and pepper if you find it necessary. Add some more vegetable stock or water and simmer for a few more minutes if you feel like there is too much salt and pepper in the soup. Stir everything for one last time before turning off the heat.
Step 6
Use an immersion blender or a hand blender to blend the soup well. You can also transfer the whole soup into a blender and blend there.
Step 7
Serve the soup in a bowl for garnishing.
Garnishing
Garnish the soup with chopped cilantro, spring onion, heavy cream, chili flakes, crushed tortillas, or any other garnish of your choice.
Notes
You can adjust the heat of the soup by increasing or reducing the amount of Chilli used in the recipe. You can use chicken stock instead of vegetable stock if you are not on a vegetarian diet or just only have chicken stock at home. Use neutral-tasting oils such as canola, peanut oil, soybean oil, and olive oil.
Frequently Asked Questions
1. How to Store Carrot and Chilli Soup?
You can store Carrot and Chilli soup in the fridge after putting it in an airtight container for 4-5 days. Make sure to put it in the fridge after letting it cool down to room temperature.
You can also store it for up to a month in the deep fridge. Heating the soup in a microwave oven or a pot will prepare it to be served again. Make sure to let the soup defrost properly before heating it in a pot.
2. Is This Dish Vegetarian-Friendly?
Yes, this dish is completely vegetarian-friendly as there is no animal protein used in this recipe. You can add this dish to your meal plan if you are following a vegetarian diet.
3. Is This Dish Vegan-Friendly?
Yes, this dish is also vegan-friendly as no animal product has been used in this recipe such as eggs, milk, or butter. Try this dish if you are on a vegan diet as it is full of vitamins and other nutrients while not containing any animal products.
4. How Can I Make Vegetable Stock at Home?
You can make vegetable stock at home by putting onion, carrot, celery, garlic, thyme, spices, and herbs in a pot with water, simmering it for more than an hour, and then filtering out all the solids.
The liquid that you will be left with is vegetable stock or vegetable broth. You can store vegetable stock in your refrigerator for a long time and use it after defrosting when you need it.
5. Can I Use Any Other Type of Stock in This Recipe?
Yes, you can use other stocks such as chicken stock, beef stock, or any other type of meat stock. You can use store-bought stocks and you can also use solid stock cubes. Make sure to use enough water if you are using stock cubes instead of liquid stocks while preparing this soup.
