I like to live by the motto, “If it’s not spicy, then why am I eating it?”
And, so, while I was making a pot of creamy carrot soup, I had to be sure to follow my values.
Of course, there aren’t usually chili peppers in carrot soup, but shouldn’t there be?
Sure, maybe that’s not how my grandma made it, but we live in a new age, a new age which requires chili peppers.
After pondering over this predicament for exactly 24 seconds, I came to a conclusion. In went the chili peppers, and I never looked back.
This soup is gingery, spicy, and creamy and is great paired with bread to soak up all the flavors. You could also use it as a spicy sauce for a lentil or chickpea dish or serve it with rice and vegetables.
Just goes to show that anything is possible with chilies.
Makes 6 Servings
Active Time: 10 Minutes, Total Time: 2 hours
2 teaspoons oil
1 yellow onion
3 cloves of garlic
1 inch of ginger
10 medium carrots
1/2 teaspoon salt
3 1/2 cups water, divided
1/4 cup sunflower seeds
1 teaspoon sugar
juice from 1 lime
2 dried chilies de arbol* or 1/2 teaspoon cayenne
Carrot greens or cilantro, for garnish
- Soak the sunflower seeds for 2 hours.
- While the seeds are soaking, chop the onion, garlic, ginger, and carrots and saute on low-medium heat in a medium sized pot (I use a 5 quart dutch oven) for 5 minutes. The soup is going to be blended so don’t worry about chopping the veggies super small.
- Add 3 cups of water and 1/2 teaspoon of salt to the pot. Simmer for 10-15 minutes or until carrots are soft.
- When the sunflower seeds are finished soaking, place them in a high speed blender along with the remaining 1/2 cup water, sugar, lime, and chilies. Blend on high until smooth.
- Add the carrot soup to the blender and blend until it becomes creamy. Be careful–the soup will be hot.
- Garnish with carrot greens or cilantro.
*Chilies de arbol can be found at Mexican markets and some grocery stores. They are small dried chilies that really pack a punch! Unlike some dried chilies, like chipotle, they have a more clean (not smokey) flavor. If you can’t find these chilies, other dried chilies or cayenne will do although the flavor profile may change.