Mexican Style Carrot Soup

    40 minutes

    Carrot Soup like you've never tasted before, spiced with a Mexican blend and served with avocados and mozzarella and coriander leaves.

    Herbie's Spices

    New South Wales, Australia
    7 people made this

    Serves: 4 

    • 1 brown onion
    • 1 teaspoon Herbie's Spices Mexican Spice Blend
    • 750g carrots, peeled and chopped into chunks
    • 1 litre chicken stock
    • 2 small ripe avocados, peeled and sliced
    • 200g firm mozzarella (not buffalo), diced
    • crème fraiche to serve
    • 1 cup fresh coriander leaves

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Sweat the onions, covered, in a little oil until soft.
    2. Stir in Mexican Spice Blend and cook for 1 minute, then add carrots and stock. Simmer for 30 minutes or until carrots are very tender.
    3. Puree soup in a blender and season to taste.
    4. Divide avocado and mozzarella between bowls, ladle over soup.
    5. Add a dollop of crème fraiche if you wish and garnish with coriander leaves and serve immediately.

    Alternative spices

    You can substitute the spices in this dish with a mix of Smoked Sweet Paprika, Ground Cumin Seed, Chilli Powder and Oregano

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