Spicy Carrot Soup: Submitted by: Denise B. | Date Added: 29 May 2011
Listed in: Soups

4 cups vegetable broth or water (1 liter)
1 potato, small and medium
1 medium onion
1 pound carrots (500 g)
2 large cloves garlic
Salt and black pepper
1 fresh green chili
2 inches gingerroot
1 lemon or 1 lime
2 tsp. tablespoons of olive oil
1 tsp. spice tea (mixed spices or Chinese five-spice)
1 tsp. tsp sesame oil
To serve: fresh coriander leaves, lemon zest or croutons.

Put the broth or water to boil in large saucepan. Peel the potato, onion and carrots. Cut into Moreaux. Peel the garlic cloves and cut into quarters.

When the liquid is boiling, dip the vegetables and garlic. Salt lightly. Bring to a boil again, reduce heat and simmer 15 to 20 minutes.

Wash, seed and chop pepper. Squeeze the lemon or lime. Peel and chop the ginger.

Heat olive oil in a small saucepan. Saute the pepper and ginger for 1 minute or so, without letting it brown. Stir in spices and lemon juice or lime. Cook 1 minute.

Add sesame oil. Stir until the mixture thickens. Remove from heat.

Once the vegetables are tender, stir in ginger sauce. Skip to food processor or blender. Reheat and pepper and serve with topping of your choice.

Makes 4 to 6 servings

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