Carrot, Coriander and Charred Habanero Soup

Rrrooaaar! What happens when you take a meek and mild carrot and coriander soup and put a literal habanero jackhammer up it's chuff!! Well find out below!

This is great, I am mostly better from my man cold that I had but to be on the safe side thought I had best summmon up a healing soup.

This is a quickie and easy too so lets get stuck in!!

You will need

4 big ole carrots each roughly the size of a donkeys penis
1 clove of garlic
1 inhumanly hot habanero pepper and not a small one
1 medium onion
½ a teaspoon of ground cumin
½ a teaspoon of ground coriander
A pinch of nutmeg
1 vegetable or chicken stock cube depending on your penchant for the flesh

To make

Firstly cut your Habanero in half lengthways, cut a thin slice from your plump clove of garlic too

Now stick some foil on your grill and put them under a medium heat for ten minutes or so. Watch them like a hawk. You want them to be dried and slightly blackened but still some colour visible . The garlic should only take a few minutes so you can take that out first

To make sure they are dry enough for a grinding drop them in a hard surface and listen, they should clink when they land they are so dry

Coarsely chop your carrots, onion and garlic clove

Wallop them in a pot with a pint of water, your stock cube, cumin, coriander and pinch of nutmeg on a medium heat till the carrots are soft when you poke at them with a knife (about ten minutes)

Stick the whole pot in a blender and whizz till smooth.

Get your dried habanero and garlic slice in an old school mortar and go medieval with a pestle till ground to a fine powder.

Now serve up that fine soup and sprinkle a healthy dod of charred habanero spice. Hot flim flam it's smashing and stonking spicy!!

Hot Dawg!!