Ingredients (for soup)
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 3/4 cup carrots, sliced
- 1 tsp each of cumin, ground coriander, & hot chili powder
- 3 3/4 cups broth (chicken or vegetable)
- salt and ground pepper
Heat the oil in a saucepan over medium heat and gently saute the onions and carrots for 6 minutes, stirring occasionally. Add the spices and continue to cook for an additional minute. Pour in the broth and bring to a boil. Reduce heat to low and simmer with the lid on for about 35-45 minutes or until the carrots are soft. Let soup cool then blend with an immersion blender. Season with salt and pepper.
Ingredients (for croutons)
- A little olive oil
- 2 garlic cloves, crushed
- 4 slices bread, cut into small cubes (I used sourdough baguette)
Heat the oil in a frying pan, add the garlic and cook over low heat for 30 seconds. Add the bread cubes and toss in pan until golden brown all over. Drain on paper towels.
Reheat the soup, top with croutons and fresh cilantro (if you have any on hand), and enjoy!
Note: this soup has plenty of flavor but if you want more of a kick, add a bit more of each spice. I found it more appetizing with slightly more zest.
Note: these croutons would be a great way to use up a baguette. Prepare them in advance and place in a Ziploc bag. Enjoy on salad or soups within several days.