Fantastic soup with a good kick of chilli which you can increase if you need an extra
- 1 large onion, chopped
- 1 large clove garlic, chopped
- 1 red chilli (thin & finger length), chopped and de-seeded
- 2-4 tbsp of olive oil
- 900ml/1½pt vegetable stock
- 1 tsp cinnamon
- 1 tsp turmeric (optional)
- 1 tbsp finely grated fresh root ginger
- salt and freshly ground black pepper
- 1 tsp sugar
- 2 carrots, sliced
- 2 celery stick, diced
- 400g/14oz tin chopped tomatoes
- 1-3 tsp sugar
- 350g/12oz floury potatoes, diced
- 2 tbsp chopped fresh coriander or parsley
- 1 tbsp lemon juice
Natural yoghurt/crème fraiche
In a heavy saucepan fry the chopped onion, garlic and chilli in olive oil until soft and until the onion is slightly golden. Then pour in the stock. Mix the spices and seasoning in a paste and add to the saucepan.
Add all the remaining ingredients except the coriander and lemon juice. Bring to the boil. Cover and gently simmer for 30 minutes or until the vegetables are tender.
Divide the soup in two. Leave one half in the saucepan and “buzz” the other half in a good processor or with a hand held liquidiser, to make a coarse textured puree, then stir back into the saucepan. This gives the soup a lovely texture. Add coriander (or parsley) and lemon juice and heat to serve.
Put a blob of natural yoghurt/crème fraiche on each serving.