in Soup Recipes

Carrot and chili soup

updated

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Ingredients for 4 servings:

  • 300 g carrot(s)
  • 2 chili peppers, fresh or pickled, e.g. Piri Piri
  • 1 garlic clove(s)
  • 1 m.-sized onion(s)
  • 500 ml vegetable stock
  • 100 ml cream
  • 1 pinch(s) nutmeg, ground
  • 1 tsp paprika powder, hot
  • Salt
  • Black pepper, freshly ground
  • olive oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Thermomix recipe

Place the chili peppers, garlic clove, and onion in the mixing bowl and chop for 5 seconds/speed 5. Add a little olive oil and sauté for 3 minutes/Varoma/speed 1. Meanwhile, peel and coarsely slice the carrots. Add them to the Thermomix along with the vegetable stock and cook for 11 minutes/100°C/speed 3. Then puree the soup for 10 seconds/speed 10. Add the cream, nutmeg, and paprika, and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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