This fragrant soup combines carrots and potatoes with garlic, coriander and chilli for a fabulous blend of flavours.
When puréeing soups, always do so when they are hot. This prevents the puréed soup from getting lumpy and guarantees an even consistency.
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
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
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