Spicy carrot soup, perfect for Autumn!

I am ordinarily very wary in the kitchen, despite the fact that I really love to cook, so I hardly ever cook or bake anything without following a recipe or method to the letter. However, I really, really wanted to make a spicy carrot soup last week, and to my dismay, I could not find a recipe on-line that I liked the look of at all, so it was time to pull my socks up and wing it. 

I wanted something with smoky autumnal flavours that would reflect the oncoming of autumn (my favourite season!) and ended up going with spicy carrot, with roast veg and sweet potato. 
The following recipe made 5-6 bowls.
 
Ingredients:
Half a kilogram of carrots, peeled and roughly chopped
1 large sweet potato, peeled and roughly chopped
2 red onions, peeled and roughly chopped
2 red peppers, cut into large slices 
1 litre of vegetable stock
1 clove of garlic, crushed
Pinch of dried chilli flakes
Olive oil
Crème fraîche (to serve – optional)
 
 
Method:
1. Pre-heat the oven to gas-mark 6. Place the chopped onions and peppers into an oven-proof dish, drizzle with olive oil, and season with chilli flakes (very hot! use sparingly), crushed garlic, and salt and pepper. Leave to cook for 20 minutes. 
2. Whilst the pepper and onion are cooking, heat two tablespoons of olive oil in a large sauce pan, then add the chopped carrots and sweet potato, cook on a low heat until soft (about 15 minutes), if they start to catch, add some vegetable stock. 
3. When the peppers and onions are cooked, add them to the pan with the other vegetables and pour in the rest of the stock. Cook on a low heat until all of the vegetables are soft all of the way through (about 20 minutes). 
4. When everything is cooked through, pour the mixture into a blender (or use a hand-held one) and blend until smooth. 
Serve with bread and a dollop of cream if you like! 
This went down a treat in my flat, both my boyfriend and best friend loved it, and it was so simple (and cheap) to make. I will definitely be experimenting with more soup recipes over the next few months so watch this space! 
 
Soup should be stored chilled in an air-tight container and can be kept for around a week.
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