A healthy, tasty, and spicy soup I made for Thanksgiving for a Turkish/Japanese crowd, who really enjoyed the heat! I used homemade chili powder from de arbol chilis, and homemade chicken stock instead of vegetable. Simple to make. The chopping takes a little while if you are slow like me, and it cooks for a long time, but does not really need to be attended too much. From a book called 400 Soups. The original recipe also included garlic croutons for topping.

Ingredients

6 serv.

olive oil↗1 tablespoon
large onion, chopped↗1
carrots, sliced↗3 3⁄4 cups
ground coriander↗1 teaspoon
ground cumin↗1 teaspoon
hot chili powder↗1 teaspoon
vegetable stock↗3 3⁄4 cups
salt & fresh ground pepper
fresh cilantro, to garnish↗

Step-by-step instructions

1
Heat the oil in a large pan, add the onions and carrots and cook gently for 5 minutes, stirring occasionally. Add the ground spices and cook gently for 1 minute, continuing to stir.
2
Stir in the stock, bring to a boil, then cover and cook gently for about 45 minutes until the carrots are tender.
3
Puree the soup in a blender or food processor, or with a hand-held blender (so easy!). Return to rinsed-out pan, season to taste with salt and pepper, reheating gently. Garnish with coriander.

Source: food.com

Original recipe ↗

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