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Year of the Soup: Week 27
This soup doesn’t mess around.  When it says spicy, it means spicy.  Clear your sinuses out spicy.  Burn your tongue off spicy.  Set your spoon on fire spicy.  Ok, maybe not that bad, but you get the idea.

The flavor behind this soup is quite nice, but the cayenne is a bit overpowering.  I’d suggest starting with 1/4 or 1/2 teaspoon and working your way up to the amount of heat you can tolerate.  And then dilute it with the yummy croutons.

Have a Happy Fourth of July weekend!

Spicy Carrot Soup with Garlic Croutons



  • 1 tablespoon olive oil
  • 3 3/4 cups sliced carrots
  • 1 large onion, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • salt and pepper


  • a little olive oil
  • 2 garlic cloves, crushed
  • 4 slices bread, crusts removed, cut into 1/2 inch cubes
  1. Heat oil in large saucepan.  Add the onion and carrots and cook slowly for 5 minutes, stirring occasionally.  Add the ground spices and cook for 1 minute longer, stirring.
  2. Stir in broth and bring to a boil.  Cover and simmer for about 45 minutes, or until carrots are tender.
  3. While soup simmers, make the croutons.  Heat the oil in a skillet.  Add the garlic and cook for 30 seconds, stirring.  Add the bread cubes, turn them over in the oil and fry over medium heat for a few minutes until crisp and golden brown.  Drain on paper towels and keep warm.
  4. Puree the soup until smooth.  Season to taste with salt and pepper. Serve hot, sprinkled with garlic croutons and garnished with cilantro if desired.
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