In this new recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
Spicy Carrot Soup
A pure and natural, slightly spicy delicious homemade carrot soup. For vegetarians use plain cold water rather than chicken stock and for dairy free, do not add cream. Natural plain yogurt works a dream, so substitute the cream with this or your favourite non-dairy substitute.
Preparation time: 15 minutes
Cooking time: 40 minutes
Stove top cooking
1 kg carrots – washed, trimmed and peeled
1.5 litres chicken stock or water
1 tbsp organic coconut oil
1 large red onion
1 bay leaf
1 tsp coriander seeds
1 tsp dried red chilli flakes – optional
Freshly ground black pepper
Sea salt to taste
Single cream, yogurt or non-dairy alternative
Fresh coriander leaves
Wash and prepare carrots – trim, peel and slice thinly by hand or slice using a food processor.
Heat coconut oil in a large pan, sauté the finely chopped onion until soft, add coriander and chilli flakes and then add the thinly sliced carrot.
On a low heat gently soften the carrot and after 5 minutes add the stock/water.
Season and add bay leaf.
Cover pan with a lid and gently simmer until carrot soft and tender.
With an electric hand-held blender or food processor, blend smooth or until a coarse puree. Check the seasoning.
Serve hot with a splash of cream, fresh yogurt or non-dairy alternative, and a sprig or two of fresh coriander.
In my early training days, it was ultra important to always slowly cook the carrot to tenderise before adding the liquid (via the sweating method), but nowadays anything goes, so if you like a coarser, more textured soup, go for it. Leave out the dried chilli if you prefer a more mild, delicious tasting soup. Freezes well.
Contributed by: Julia Toon, Jules of the Kitchen
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