This is a really lovely creamy soup with a bit of a kick to it. It's an ideal winter warmer or as spicy starter which delights the palate. Leave out the Worcestershire sauce and it's suitable for vegetarians.
44 people made this
1 tablespoon of olive oil
2 large onions, chopped
5 carrots, peeled and chopped
2 cloves garlic, minced
1 big red chilli, finely chopped (include seeds)
3 (400g) tins of plum tomatoes, with juice
250ml vegetable stock
1 bunch chopped fresh coriander
2 tablespoons balsamic vinegar
1 dessertspoon caster sugar
1 tablespoon HP sauce
1 tablespoon Worcestershire sauce
Salt and pepper to taste
250ml double cream
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Method Prep:10min › Cook:40min › Ready in:50min
Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic and chilli pepper until tender.
Mix in tomatoes, vegetable stock, 1/2 the coriander, balsamic vinegar, sugar, HP and Worcestershire sauce. Season with salt and pepper.
Bring to a boil. Reduce heat to low, and simmer 30 minutes.
Transfer the soup in batches to a blender or food processor and blend until smooth. Return to the pot, and continue cooking until heated through.
Remove soup from heat, and stir in the cream. Finely chop the remaining coriander, and mix into the soup before serving.
For a nice presentation, swirl some cream in a circle add a couple of whole coriander leaves to the centre of the soup.