Sunday, July 10, 2011

Spicy Carrot Soup

If there is anyone else out there that is as busy as me, you need to utilize the crock-pot on a regular basis!  This recipe is very easy and I just let everything simmer in large chunks in the crock-pot until I am ready to puree the soup with an immersion blender.  This is excellent with fresh warm bread, or depending on your available time, just pop a few slices of bread in the toaster...that works too!

Just a side note, I add a couple of peeled potatoes and I add a whole onion (I prefer red onion) as well as two extra garlic cloves.

  • 2 tablespoons extra-virgin olive oil
  • 1-inch knob of ginger, peeled and chopped
  • 4 cloves of garlic, peeled and chopped`
  • 2-3 dashes hot red pepper flakes
  • 1 pound carrots, peeled and chopped
  • 1 large red bell pepper, cored, seeded, and chopped
  • 4 cups vegetable broth
  • Salt and pepper to taste
Heat the oil in a large saucepan over medium-high heat. Add the garlic, ginger, and red pepper flakes, and saute for 1 minute. Add the carrots and bell pepper and continue to saute for 3 to 4 minutes, or until slightly softened.
Add the vegetable broth, raise the heat to bring the soup to a boil, then lower the heat and simmer until the vegetables are tender, about 20 to 25 minutes.
Puree the soup with an immersion blender or regular blender. Enjoy!

Recipe from: