This soup has a complex flavor profile but is very simple to make, with ingredients that you are likely to have on hand. Look for dried chili peppers in the fresh produce section of the grocery store.
2 pounds carrots, peeled and cut in large slices
5 cups chicken stock
1 dried hot chili pepper
1 tablespoon minced fresh ginger
3 cloves garlic
1 teaspoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground pepper
1/4 cup chopped fresh cilantro leaves
1. Combine all ingredients except cilantro in a large saucepan or soup pot. Bring the mixture to a boil and then reduce heat to low. Simmer, uncovered, until carrots are tender, about 30 minutes. Remove chili pepper and discard.
2. Transfer mixture to a food processor or blender, 2 to 3 cups at a time. Puree until smooth.
3. Return to soup pot and heat to serving temperature. Stir in cilantro immediately before serving.
IF Rating (per serving): +246