RunningWithBulls.com - The curse of Sanfermin

Bernie’s spicy carrot soup
(this might be a little too spicy for some)

2 tablespoons olive oil
1 large red onion, finely chopped
3 large scallions, finely chopped
8/9 carrots, peeled and cut into 1/2-inch chunks
500ml of brown miso stock
1 tablespoon finely grated ginger
1 teaspoon red Thai chili paste
Salt & freshly ground pepper
2 red chillis

1. Heat the olive oil in a large soup pot over medium heat.
2. When hot, add the onions, scallions and red onion, stirring occasionally, until they have softened and begin to brown and caramilise. This should take 10 minutes.
3. Add the carrots and cook, covered, for about 10 minutes, or until the carrots begin to give off their aroma and juices.
4. Uncover and add enough stock to completely cover the carrots. Bring the soup to a boil, then reduce the heat to low and simmer for 15 to 20 minutes, or until carrots are tender when pierced with a small, sharp knife.
5. Add ginger and one teaspoon chili paste, and stir to combine.
6. Remove the soup from the heat until it is cool enough to work with, about 15 minutes.
7. Ladle the mix into a blender.
8. Puree until very smooth and return to soup pot.
9. If needed, thin the soup with more stock. I had to add another 300-400mls of stock to make it liquid enough.

(Note: The soup may be prepared up to this point and refrigerated for an afternoon or up to 2 days.) Re-warm the soup and add salt and pepper to taste.

Serves 4 to 6.
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