RCI-SP.002.0039.001
Carrot Coriander and Chilli Soup
Serves 4.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (2oz) onion50 g
- (2oz) celery50 g
- g.(2oz) potato50 unit
- (14oz) carrots400 g
- 2 tsp
- Red chilli Paste½ tsp
- 1 tsp
- ltr (¾pt) Vegetable Stock1 unit
- (3oz) chopped fresh coriander84 g
Method
1
Heat a drizzle of olive oil in a large saucepan over medium heat until it shimmers. Add finely chopped carrots and sauté for 4-5 minutes until they begin to soften.
5 minutes
2
Stir in a spoonful of tomato purée and cook for 1-2 minutes, stirring constantly to caramelise slightly and deepen the flavour.
2 minutes
3
Add finely chopped fresh chilli to the pan and stir to combine with the carrot and tomato base. Cook for a further minute to release the chilli's heat.
1 minutes
4
Pour in enough cold water or light vegetable stock to cover the ingredients generously. Bring the liquid to a gentle boil over medium-high heat.
5 minutes
5
Reduce the heat to a low simmer and cook uncovered for 20-25 minutes until the carrots are completely tender and the broth is fragrant.
25 minutes
6
Carefully strain the soup through a fine-mesh sieve or muslin cloth to achieve a clear, consommé-style broth, discarding the solids or reserving them for another use.
5 minutes
7
Return the clarified broth to the saucepan over low heat and season with salt to taste. Stir in a generous handful of freshly chopped coriander leaves.
3 minutes
8
Ladle the hot soup into warmed bowls and garnish with a few fresh coriander leaves and a light drizzle of olive oil before serving immediately.