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.
7 people made this
Ingredients
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
Directions
Preparation:10min ›
Cook:30min ›
Ready in:40min
- Sweat the onions, covered, in a little oil until soft.
- 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.
- Puree soup in a blender and season to taste.
- Divide avocado and mozzarella between bowls, ladle over soup.
- 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
