Spicy Carrot Soup with Garlic Croutons

 

In Soup Pot:

1 TBS Olive Oil, heated

Add:

• 1 Onion, large, chopped

• 4 C. Carrots, peeled and sliced

 

Saute together for about 5 min. then add:

• 2-3 Garlic Cloves, chopped

Add and cook for about 1 min:

• 1 tsp coriander, ground

• 1 tsp cumin, ground

• 1/4 tsp Basil, dried

• 1/2 tsp cayenne pepper

Stir in and bring to boil, then simmer 45 min:

• 4 C. Vegetable stock or your choice

• 3-6 TBS Doc's Heavenly Habanero or Doc's Spicy Island Jalapeno  or Peach Ember

In the meantime for Garlic Croutons:

• Heat on medium heat, enough oil to slightly cover bottom of pan.

• Heat for 30 sec. in oil 2-4 Garlic cloves, chopped or crushed

Add and toss in oil:

• 4-5 slices of (your choice) bread, cubed

• 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:

• Puree' in the pot, the carrot soup with hand blender and blend until smooth.

• Season with organic salt and fresh ground pepper

• Return soup to pot and reheat slowly.

• Serve hot with sprinkled garlic croutons.

• Garnish with sprig of parsley.

• Serves: 6