A Must-Have Spicy Carrot Soup Recipe

Does anyone else feel like Winter arrived with a thud this year? Summer seemed to have been around for a while, but then in an instant it was cold, really cold. I wasn't prepared at all and got caught out on my afternoon walks a few times. So I decided to spend my weekend getting myself and the boys ready for (apparently) one of the coldest Winter's on record...

I dusted off my super cute pink Peter Alexander uggies, washed everyone's winter woolies and prepared a disgustingly large serve of my all time favourite Spicy Carrot Soup*. When all you want is a hearty meal to slurp at the end of the day, this tasty vixen won't let you down. Inside word: if you use enough chilli it'll keep you warm for a few days!!


*based on an original recipe found in Delicious Magazine, July 2003

1 tbs light olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 small red chilli, seeds removed (or 1/2 tbs chilli paste for extra kick)
1 tsp ginger
500g carrots, peeled, chopped
1 medium sweet potato, peeled, chopped
2 kaffir lime leaves
4 cups (1L) chicken or vege stock
Juice of 1/2 lime
2 tbs fish sauce
200ml coconut cream
150ml thick cream

Heat oil in saucepan over medium heat, add onion and cook for 2 minutes or until translucent/soft. Add garlic, chilli, ginger, carrot, sweet potato, lime leaves and stock. Bring to boil, then reduce heat to low and simmer for approx 20 mins. Allow to cool slightly then puree in a blender (or a hand held mixer works well). Season with salt and pepper, add lime juice, fish sauce and coconut cream. Mix together and gently reheat. Pour soup into bowls and top with a dollop of thick cream and another touch of pepper or nutmeg to serve.

Don't forget the crusty bread to get every last bit from your bowl. Enjoy!!