Cream of Chilli Soup

    45 min

    If you love your food spicy, this is the soup for you. No less than ten chillies are used in this creamy coriander-flavoured soup. It's the perfect winter warmer.

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    Serves: 6 

    • 10 Scotch bonnet chillies (or jalapenos if you can find them) or to taste
    • 1.5 litres stock
    • 3 large onions
    • 4 large cloves garlic
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 100g caster sugar
    • 4 heaped tablespoons cornflour
    • 3 limes, juiced
    • 1 large bunch coriander
    • 160ml cream (or soured cream)
    • olive oil, for frying
    • salt, to taste

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Chop chillies, onions and garlic. Fry in oil with spices until softened.
    2. Add stock, simmer gently until vegetables are done. Blend to puree.
    3. Return soup to pot, add sugar, bring back to simmer.
    4. Blend cornflour and water to a thick cream, mix in 1 tablespoons hot soup, pour into pot, stirring all the time. Simmer until thickened.
    5. Blend coriander and lime juice until herb is pureed. Pour into soup, mix well in.
    6. Stir in cream adjust seasoning to taste.

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