Spicy Carrot Soup with Garlic Croutons
In Soup Pot:
1 TBS Olive Oil, heated
Add:
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1 Onion, large, chopped
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4 C. Carrots, peeled and sliced
Saute together for about 5 min. then add:
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2-3 Garlic Cloves, chopped
Add and cook for about 1 min:
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1 tsp coriander, ground
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1 tsp cumin, ground
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1/4 tsp Basil, dried
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1/2 tsp cayenne pepper
Stir in and bring to boil, then simmer 45 min:
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4 C. Vegetable stock or your choice
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3-6 TBS Doc's Heavenly Habanero or Doc's Spicy Island Jalapeno or Peach Ember
In the meantime for Garlic Croutons:
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Heat on medium heat, enough oil to slightly cover bottom of pan.
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Heat for 30 sec. in oil 2-4 Garlic cloves, chopped or crushed
Add and toss in oil:
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4-5 slices of (your choice) bread, cubed
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Turn over after golden brown and are crispy and cook on other side. (Keep an eye on these cubes, they cook fairly fast.)
For Soup:
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Puree' in the pot, the carrot soup with hand blender and blend until smooth.
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Season with organic salt and fresh ground pepper
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Return soup to pot and reheat slowly.
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Serve hot with sprinkled garlic croutons.
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Garnish with sprig of parsley.
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Serves: 6