Carrot and coriander soup with chilli and cumin

Last weekend, a friend and I dug up the last of last year’s carrots, where they had overwintered in the ground. I froze some and I also made this soup. I kind of made it up as I went along, using some ingredients that I already had.

INGREDIENTS:

  • 1 red onion, chopped
  • 1 red chilli pepper, finely chopped
  • olive oil
  • 1/2 tsp cumin
  • 400g approx chopped carrots
  • 500ml vegetable stock (or other stock)
  • 150ml sour cream
  • Juice of half a lime
  • salt and pepper
  • A handful of fresh coriander leaves
  • A pinch of chipotle smoked pepper (from Seasoned Pioneers)

METHOD:

  • In a saucepan, fry the chilli and the onion slowly in the olive oil, until the onion is softening.
  • Add the cumin and the carrots, and cook for another five minutes or so.
  • Add the stock, and bring to the boil. Cover and simmer for 30 minutes.
  • Take of the heat, and add the sour cream, lime juice, salt, pepper, chipotle pepper and coriander leaves.
  • Use a soup wand to make a smooth creamy soup. Add a bit of stock or water if the soup is too thick.

Serve with brown toast.