Sunday, September 18, 2011
Carrot & Sweetcorn Soup flavoured with Chipotle and Coriander
In Autumn I like to spend Sunday afternoons making batches of soup- either to freeze or to eat throughout week. It's great to have on hand for a cold Autumn evening. This one is particularly warming thanks to the chipotle powder. Chipotles are smoked mexican jalapeno chilli peppers, if you can't find the powder you could use pimenton (smoked paprika) or ordinary chilli powder. I like this soup served as it is, but it would also be nice served with a dollop of sour cream on top.
-3 carrots, peeled and diced
-Sweetcorn from 2 ears of fresh corn
-1 onion, peeled and chopped
-2 cloves of garlic, peeled and chopped
-2 tomatoes, chopped
-1 tbsp tomato purée
-1 tsp chipotle powder
-2 tbsp chopped fresh coriander
-2 bay leaves
-1 tsp dried oregano
-1 tsp marmite or 1 stock cube
-1 tbsp sunflower oil
1. Fry the onion in the oil until translucent, then add the carrot, bay leaves, and sweetcorn. Fry for 2 - 3 minutes more.
2. Stir in the tomatoes, tomato puree, chipotle powder, oregano and garlic. Stir and cook for 2 minutes more. Cover with boiling water and add the marmite or crumbled stock cube.
3. Cook for 20 - 30 minutes or until the carrots are tender. Use a stick blender or transfer the soup to a food processor to blend. Season to taste and stir in the coriander before serving.