Spicy carrot soup

Description

Very original spicy soup. From a minimum set of products - nothing more, "heavier" soup. It seems to me - a perfect soup for a diet. If I did not know the composition of the soup, never would have guessed that a carrot he may have thought that pumpkin with the addition of carrots... Soup has no pronounced carrot flavor, rather the taste more give spices.

Ingredients

Carrots

700 g
Onion

1 piece
Broth

1 l
Olive oil

2 Tbsp
Coriander

0.333 tsp
Pepper Cayenne

0.333 tsp
Turmeric

0.333 tsp
Salt
Black pepper
Cilantro
Bread

4 slice
Garlic

3 tooth

Cooking

The recipe was recommended for this soup is to use domestic carrot - it loses externally imported, but more juicy. Could not agree more.

So, the carrots thoroughly with my brush. Dry with paper towels. Each carrot wrap in a double layer of foil.

Preheat the oven to 180*C, is placed in the carrots for 30 minutes.

Take out, allow to cool a little (not to burn yourself) that you deploy, douse the carrots with cold water and peel them. Cut large pieces. I tried to take the carrots more or less the same size, but, all the same, some thicker, some thinner... In General, which was more soft - cut larger, which is more rigid - on the smaller pieces.

Onion peel, cut small cubes. In a pan heat oil, fry, stirring, the onion until translucent and light brown colour. Do not allow him to peredaetsa!

Add to the onions carrots and fry for another couple of minutes.

Add Cayenne pepper, turmeric and coriander, stir and fry for another minute. A small digression. The original recipe was suggested to take 1 tsp each of these spices... I Can say that when I first made this soup, I put. Of course, I love spicy... But this was just "eye gouge"! I diluted the broth in 2 times and it was very spicy! This time I put in 1/3 teaspoon. I was fine, acutely - but it should be. Be guided by your taste, if you don't like spicy, put less spices!

Pour into a saucepan, warm the broth, bring to a boil and cook under cover for 20 minutes.

Pour the soup in a blender, whisk in the puree, pour in a pan, add salt to taste and, if desired, black pepper and heat the soup, not boiling.

While cooking the soup, make croutons. Cut bread cubes, garlic finely chop (I'm lazy, so ran it through the press). Heated a little oil in a frying pan on low heat cook garlic 30 seconds, stirring. Add the bread and fry it on all sides, again, stirring occasionally, until Golden brown.

The soup was recommended to serve hot with croutons and cilantro in a small refractory cups or small bowls. Something like that I tried to depict )). Bon appetit! Recipe from "Delicious&Healthy".

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