It has been so cold and stormy here recently so we are still eating a lot of soup at lunchtime. This is another one that we enjoyed. The spice adds some lovely flavour and warmth.
As always you can store this in the fridge for a few days or freeze in individual portions.
As the soup is blended it is great for small kids who don’t like vegetable chunks or for elderly people who may have trouble swallowing.
Spicy Carrot and Potato Soup
- 1 tbsp oil
- 1 onion
- 3 large carrots
- 2 sticks celery
- 2 large potatoes
- 1/4 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp hot chilli powder
- 800 ml veg stock
- black pepper
- Chop the onion, carrots, celery and potatoes.
- Heat the oil in a large saucepan. Fry the chopped vegetables gently on a medium heat for about 5 minutes until slightly softened.
- Sprinkle over the cumin, coriander and chilli powder and stir into the veg. Then cook gently for another minute.
- Pour in the vegetable stock. Bring up to the boil and then simmer for 20 minutes until the veg is tender.
- Use a stick blender in the pan to blend the soup to a smooth consistancy. You may need to add more boiled hot water at this point if too thick.
- Taste and season as required with salt and pepper. Serve with crusty bread or some lovely homemade brown scones