Chilli Coriander Soup

    (148)
    1 hour

    This fragrant soup combines carrots and potatoes with garlic, coriander and chilli for a fabulous blend of flavours.


    140 people made this

    Ingredients
    Serves: 5 

    • 1 tablespoon olive oil
    • 1 clove garlic, crushed
    • 1 tablespoon chopped fresh coriander
    • 1 teaspoon chilli paste
    • 1 onion, chopped
    • 3 large carrots, peeled and sliced
    • 1 large potato, peeled and chopped
    • 5 cups (1 1/4 litres) vegetable stock

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Heat oil in a large stockpot over medium heat. Add garlic, coriander and chilli and gently cook until onion is soft. Add carrots and potato and cook 5 minutes. Pour in vegetable stock and simmer for 30 to 45 minutes or until potatoes and carrots are soft. With a hand blender, blend until smooth. Top with more freshly chopped coriander leaves or a drizzle of cream if desired.

    Note:

    When puréeing soups, always do so when they are hot. This prevents the puréed soup from getting lumpy and guarantees an even consistency.

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    Reviews and Ratings
    Global Ratings:
    (148)

    Reviews in English (117)

    by
    1

    Used different ingredients. Can you spell YUM?!!?! Easy and simple recipe. I bought 10 lbs. of carrots accidentally and didn't want any to go to waste. Carrot soup was the perfect answer. Low-fat, low-cal, tastes great and FILLING! I added 4 whole cloves of garlic, didn't peel anything (except the onions) and boiled it all together. Pureed the mixture, added 2 Tbls. coriander, extra chilli powder and juice from a whole lime. If you don't have chilli paste, use chilli powder, salt and vinegar (base ingredients to chilli paste). This soup defined comfort food!! I will definently make it again! This would be a great starter for a Thanksgiving feast. Oh!! I also added 2 extra carrots! ;0) Enjoy!!  -  29 Sep 2008

    by
    1

    Altered ingredient amounts. Very good! I used a lot more coriander than stated, and also a tiny splash of lime juice. The chilli paste I used was incredibly hot, so I sloshed in some half-and-half. Thanks, Jennifer!  -  29 Sep 2008

    by
    1

    I served this at a mexican feast that I made for a friends birthday. Everyone loved it, especially the men. They asked me to give their wives the recipe. I used a little chilli powder and some very hot sauce instead of the chilli paste. Worked great. this will be a staple in our house from now on. bye bye tomato soup.  -  29 Sep 2008

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