This soup is perfect for an April showers afternoon or an “it’s still so light outside” evening. Velvety smooth texture, sweet carrot base pumped up by warm Moroccan spices like cumin and allspice and lots of garlicy heat from the sriracha. Very little fat, vegan (swap out the honey for maple or agave syrup) and naturally gluten free this soup is delightfully sin free.
Spicy Carrot Soup
2 tablespoons olive oil
1 cup chopped white onion
1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
2 1/2 cups vegetable stock
2 teaspoons sriracha (plus more for garnish)
1 teaspoon ground cumin
1 tablespoon honey
1 teaspoon fresh lemon juice
1/8 teaspoon ground allspice
chopped cilantro for garnish (optional)
Warm olive oil in large saucepan over medium-high heat. Add onion and sauté 2 minutes. Mix in carrots. Add broth and bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
Remove soup from heat. Carefully puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, sriracha, cumin allspice. Season with salt and pepper and add more lemon juice if needed. Serve warm with a garnish of sriracha or freshly chopped cilantro.