Spicy Carrot Soup
This soup explodes with flavour and is truly comforting!
The gochujang adds the spiciness and warmth I love about this soup, and the garnishes make it super high in protein!
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- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Servings: 4 to 6
Ingredients
- 3 tablespoons (45 ml) vegetable oil
- 1 small white onion, thinly sliced
- 3 large carrots, cubed
- 1 white-fleshed potato, cubed (about 2/3 cup)
- 1 red bell pepper, thinly sliced
- 1 teaspoon (5 mL) salt
- 1 tablespoon (15 ml) fresh grated ginger
- 2 cloves garlic, minced
- 1 teaspoon (10 ml) curry powder
- 1 tablespoon (15 ml) gochujang paste (or less to taste, as it is quite spicy)
- 4 cups (1 L) vegetable broth
- 2 tablespoons (30 ml) honey or maple syrup
- 1 block of 349 g of silken tofu
- 2 to 4 soft-boiled eggs
- 1/3 cup (60 ml) toasted almonds
- Drizzle of olive oil
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Preparation
- In a large Dutch oven, heat olive oil over medium-high heat and cook onion, carrots, potato and bell pepper with salt for 5 minutes, stirring often. Add the ginger, garlic and curry and cook, covered, for a further 2 minutes, stirring a few times. Add the gochujang paste and stir well. Add the vegetable stock and simmer for 10 minutes.
- Transfer to a blender and add the honey and silken tofu. Blend until very smooth.
- Serve with a soft-boiled egg, toasted almonds and a drizzle of olive oil.
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