Carrot Chili Soup
A delicious and spicy carrot chili soup, perfect for busy cooks. This nutritious soup blends the natural sweetness of carrots with the heat of chili, making it a warming dish for any season. Easy to make and full of flavor, it's a great option for meal prep.
Equipment
- Large pot
- Blender or immersion blender
- Knife & chopping board
Ingredients
- Vegetables & Base Flavors
- 700 g 1.5 lbs carrots, peeled & chopped
- 1 large onion diced
- 3 cloves garlic minced
- 1 small red chili finely chopped (adjust to taste)
- Fats & Liquids
- 1 tbsp butter or olive oil
- 1 litre 4 cups vegetable or chicken stock
- 200 ml coconut milk optional, for creaminess
- Seasoning & Extras
- Salt & black pepper to taste
- 1 tbsp lemon juice optional, for brightness
- Fresh coriander or parsley for garnish, optional
Instructions
- Sauté the Aromatics
- Heat a large pot over medium heat and add butter or olive oil.
- Add the diced onion and sauté for 3-4 minutes until soft and golden.
- Stir in the minced garlic and chopped red chili. Cook for another minute until fragrant.
- Add the Carrots & Simmer
- Add the chopped carrots and stir to coat them in the aromatics.
- Pour in the stock and season with salt and black pepper.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until carrots are soft.
- Blend Until Smooth
- Remove from heat and let cool slightly.
- Blend until smooth using a blender or immersion blender.
- Stir in the coconut milk (if using) for a creamy finish.
- Taste, Adjust & Serve
- Adjust seasoning with salt, pepper, or extra chili if needed.
- Stir in lemon juice for brightness (optional).
- Serve hot, garnished with fresh coriander or parsley.