Chilli and Carrot Broth
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 Tbsp Oil
- 1 large onion (chopped)
- 5 carrots (chopped)
- 2 cloves garlic cloves (crushed)
- 1 red chili pepper (cut into thin strips)
- 1 tsp Coriander (crushed)
- 18 ozs canned Tomatoes
- ⅞ cup vegetable stock
- ½ bunch fresh, chopped cilantro (chopped)
- 1 Tbsp balsamic vinegar
- 1 Tbsp Worcestershire sauce
- salt
- peppers
- To garnish
- 2 Tbsps fresh, chopped cilantro (chopped)
- 1 red chili pepper (deseeded and cut into matchsticks)
Preparation steps
1.
Heat the oil in a large pan and cook the onions, carrots, garlic and chilli (include the seeds) until tender. Stir in the coriander seeds and cook for 30 seconds.
2.
Stir in the tomatoes, vegetable stock, coriander, vinegar and Worcestershire sauce. Season to taste with salt and pepper.
3.
Bring to a boil. Reduce the heat, cover and simmer for 30 minutes. Allow to cool slightly.
4.
Transfer the soup in batches to a blender or food processor and blend until smooth. Return to the pan and heat until piping hot.
5.
Pour into serving bowls and garnish with chopped coriander and chilli strips.
