Spicy carrot soup

Spicy puree soup can be garnished with chicken fillet, green peas, fresh herbs, croutons if desired. Serve hot carrot soup. Try it, it's very tasty!

Ingredients

• Chicken fillet (1 small piece)
• Carrots (6 medium)
• Onion (1 large onion)
• Potato (2 medium tubers)
• Garlic (1 medium head)
• Hot pepper (1 medium pod)
• Cream (11%, about 250-300 ml.)
• Dill (1/2 bunch)
• Olive oil (2-3 tablespoons)
• Spices:
• Salt
• Curry
• Paprika
• Black ground pepper and garlic
• Basil

Directions

1. We cut the chicken fillet into thin sticks and send it to cook in salted water until tender. We specially cut the chicken fillet in such a way in advance, so that later they could decorate the finished soup-puree. If you have no desire to decorate the soup, then simply boil the chicken fillet. We also cooked soup on the "secondary" broth: put the chopped chicken fillet to boil until boiling, let it boil for about five minutes, then drain all the water, rinse the chicken fillet and set it to boil again in the "new" water. We salt the water. These manipulations are needed to make the broth lighter and "cleaner". You can do without them.
2. We clean the carrots.
3. We cut into small pieces.
4. We clean the onion.
5. We cut into large pieces.
6. Lightly grease the baking sheet with olive oil, put carrots and onions on it and send it to the oven preheated to 220 degrees for 15-20 minutes, then reduce the heat to 160 degrees and hold for another 15-20 minutes. We focus on the color and softness of vegetables
7. When the broth is ready, we catch the chicken and set it aside for a rest. We clean the potatoes.
8. We cut into large pieces.
9. We send to cook in chicken broth almost until cooked over low heat (we have 3 out of 9). We will need the amount of broth to hide all the vegetables. Do not rush to immediately pour the entire broth, add as needed.
10. Peel the garlic and cut into thin slices.
11. Cut hot hot pepper into thin half rings. If you prefer less spicy, use 3-4 cloves of garlic and half a hot pepper.
12. In a small amount of olive oil, fry the garlic until a light blush over low heat (we have 3 out of 9).
13. When the garlic becomes slightly golden, add the pepper and fry everything together for a couple more minutes.
14. We get ready-cooked vegetables.
15. We shift them to the almost ready potatoes. Cook everything together until all vegetables are soft. If necessary, add more chicken broth so that the broth covers all the vegetables.
16. Add fried garlic and pepper. Let everything boil for five minutes together.
17. Remove the pan from the heat, puree all the vegetables with a blender. Let cool slightly before adding cream (so it doesn't curdle).
18. We introduce cream into the vegetable mass, mix well and return to the fire (3 out of 9).
19. Add all spices, mix.
20. Add chopped dill, mix.
21. Let the soup boil, hold for a minute, then remove from heat, cover with a lid and let it brew for 5-10 minutes.
22. Spicy carrot soup is ready! Before serving, decorate with chicken fillet cubes and sprinkle with green onion arrows. The taste of the soup is very rich and aromatic due to the baked vegetables and quite spicy. In the cold season, this soup will definitely warm you up! =)
23. It is very tasty to eat such a puree soup with crackers. We simply browned a few slices of black bread in the toaster and, breaking them into uneven pieces, added them instead of croutons.
24. Bon appetit!