When it’s cold and windy outside, I always start craving hot soups. Even if the calendar says summer like now. This soup is one of my favorites – together with my all time favorite – the thai soup that I’ll share with you in a couple of days.
This soup is quite spicy. My kids are fairly good at eating spicy foods. Sometimes my daughter Vega finds this soup too spicy but then I let her soften it with sour cream. That girl loves sour cream. And butter! Man, she can eat it by the stick!
But this soup is brilliant. If you don’t finish it, you can store it in the freezer in a glass container.
SERVES 4
- 3 onions
- 4 cloves of garlic
- 3-4 carrots
- 2 red bell peppers
- 2 red chilis
- 2 cups vegetable stock
- 2 tablespoons of concentrated tomato paste
- 1 cup heavy cream
- 1 tsp ground paprika
- 1 tsp cayenne pepper
- salt and pepper
- Odourless coconut oil for frying
INSTRUCTIONS
2. In a large soup pot, heat up coconut oil and stir fry chopped onions and garlic for a couple of minutes. Then add in the rest of the vegetables and the chilis. Let them cook for 5 minutes and stir regularly.
3. Add spices, vegetable stock and cream and bring to boil. Allow to simmer for 12-15 minutes or until the vegetables (especially carrots) are nice and tender.
4. Find and remove the chilis. Blend the soup directly in the pot using your immersion blender.
If you have some leftover meat from the night before, chop it up and put it in. Or serve it with the cauliflower-cheese buns that I know you keep in the freezer!
Creamy spinach with cheese and chicken
Low Carb Lasagna loaded with vegetables
Salmon with poppy seeds and a fennel-cabbage-salad
Leg of lamb – classic recipe with garlic and rosemary
Leave a Reply