You are here

Spicy Carrot Soup With Jalapeno Peppers Part 2 – Making The Soup

  Carrots 5 Pound, steamed
  Onion 1 Medium, sliced
  Jalapeno pepper 1
  Ginger 2 Inch
  Garlic 5 Clove (25 gm)
  Vegetable bouillon cube 1
  Soymilk 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Water 2 Cup (32 tbs) (Adjust Quantity As Needed)
  Salt To Taste
  Pepper To Taste

Puree the steamed carrots, onion, pepper, garlic and ginger in a food processor (add any soymilk needed to create a smooth, creamy texture). Use the steaming water to dissolve the bouillon cube and add the puree. Add any additional water along with any salt and pepper. Allow to simmer for 20 minutes. Enjoy!!! (I topped mine with a bit of brown rice).
For more information please visit:

Recipe Summary

This is the second part of the video recipe Spicy Carrot soup with Jalapeno Peppers. This video completes the dish. The chef did not strain the dish but if you want you can do it so. It is worth trying this dish.

Rate It

Your rating: None
Average: 5 (3 votes)