Spicy Carrot Soup! Take a staple vegetable such as carrots and turn them into a fabulous soup just by using a few ingredients, including curry and cayenne to turn up the heat and spice up the flavor.
A quick and easy recipe for this spicy carrot soup you can whip up anytime, especially if you probably have them on hand. You may even think that carrot soup is bland and boring, until you try this version.
We love making carrot soup, especially when the cool weather starts. It’s loaded with antioxidants, minerals and Vitamin A; a soup that is low in calories, fat and sodium is an excellent choice for this time of year.
One of the key ingredient in this carrot soup is the curry powder, which adds a nice punch to the flavor. I also garnished with a dollop of sour cream (or you can use Greek yogurt,) right before it’s served, giving you that hot and cold sensation with your first spoonful. Yum!
Soups always make a perfect starter for any meal, especially on those hectic busy weekdays. If you have carrots in your fridge, we hope this will inspire you to give it a try!
Spicy Carrot Soup
- 2 pounds of carrots- peeled and chopped
- 1 Tbsp. extra virgin olive oil
- 1 onion – peeled and chopped
- 4 garlic cloves – chopped
- 1/8 tsp. ground cayenne red pepper
- 1 tsp. sea salt
- 1+1/2 tsp. organic curry powder
- 3 cups of low-sodium chicken stock or vegetable
- 2 cups of water
- low fat sour cream or Greek yogurt
- 1 Tbsp. fresh parsley – chopped
In a medium pot, heat olive oil and garlic. Sauté for a few minutes.
Stir in sea salt, curry powder and cayenne pepper, simmer for about a minute.
Add the chicken broth, water and chopped carrots.
Bring to a boil and simmer for about 20- 25 minutes.
Using a blender or a hand-held immersion blender and puree everything until you have a smooth mixture.
Ladle the soup into bowls. Top each bowl with a dollop (about a teaspoon) of low-fat sour cream or Greek yogurt. With a knife, swirl in the center until it almost dissolves. Add a little more in the center.
Garnish with a sprinkle of chopped parsley. Serve immediately!
Serves 4 to 6