Spicy carrot and potato soup
- Good Food member
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Serves 3
Easy
Total time: 45 mins
0 reviews
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This recipe was submitted by Good Food member west1871 and has not been tested by our team.
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"A really simple, medium sweet spiced soup. This soup uses spices from the storecupboard. Excellent for a starter as can be made in advance and also freezes well."
Ingredients
Units:
MetricUS
-
1 tbsp oil
-
1 onion
chopped
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2 large carrots
peeled and roughly chopped into chunks
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2 sticks celery
roughly chopped
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2 large baking potatoes
peeled and chopped into chunks
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½ tsp ground cumin
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½ tsp ground coriander
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½ tsp hot chilli powder
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800ml vegetable stock
(make up with 2 stock cubes)
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pinch of salt and black pepper
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Method
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step 1
Heat the oil in a large saucepan or casserole pan.
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step 2
Fry the chopped raw vegetables gently on a medium heat for about 5 minutes until slightly softened.
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step 3
Sprinkle over the cumin, coriander and chilli powder and stir into the veg, cook gently for another minute.
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step 4
Pour in the vegetable stock.
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step 5
Bring up to the boil and then simmer for 20 minutes until the veg is tender.
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step 6
Use a stick blender in the pan to blend the soup or transfer to a food processor and blend to a smooth consistancy. You may need to add more boiled hot water at this point if too thick.
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step 7
Taste and season as required with salt and pepper.
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step 8
Serve with crusty bread and a twist of black pepper.
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