- Chicken fillet (1 small piece)
- Carrots (6 medium)
- Onion (1 large onion)
- Potatoes (2 medium tubers)
- Garlic (1 medium head)
- Hot pepper (1 medium pod)
- Sour cream (11%, about 250-300 ml.)
- Dill (1/2 bunch)
- Olive oil (2-3 tablespoons)
- Ground black pepper and garlic
1. Cut the chicken fillet into thin cubes and send it to cook in salted water until tender. We specially cut the chicken fillet in advance so that later they could decorate the ready-made puree soup. If you have no desire to decorate the soup, then just boil the chicken fillet. We also cooked soup in “secondary” broth: set 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 in “new” water again. Salt the water. These manipulations are needed to make the broth lighter and “cleaner”. You can do without them.
2. Peel-wash carrots and cut them into small pieces.
3. Peel the onion and cut it into large pieces.
4. Lightly grease a baking sheet with olive oil, put carrots and onions on it, and send to an oven preheated to 220 degrees for 15-20 minutes, then reduce the heat to 160 degrees and keep it for another 15-20 minutes. We focus on the color and softness of vegetables: they should become soft, brown, and small “scorch marks” may appear on the thin onion edges.
5. When the broth is ready, catch the chicken and set it aside for rest. Peel-wash potatoes and cut them into large pieces.
6. We send to cook in chicken broth almost until tender over low heat. We need an amount of broth to hide all the vegetables. We are not in a hurry to immediately pour all the broth, add as needed.
7. Peel and cut the garlic into thin slices.
8. Cut hot pepper into thin half-rings. If you prefer less spicy, use 3-4 cloves of garlic and half a hot pepper.
9. In a small amount of olive oil, fry the garlic until light blush over low heat.
10. When the garlic is slightly golden, add the pepper and fry everything together for a couple of minutes.
11. We take out the prepared baked vegetables and transfer them to the almost finished potatoes. Cook everything together until all vegetables are soft. Add more chicken broth, if necessary, so that the broth covers all the vegetables.
12. Add the fried garlic and pepper. We let everything boil for about five minutes together.
13. Remove the pan from heat, puree all the vegetables with a blender. Let it cool slightly before adding the cream (so that it does not curl).
14. Add cream to the vegetable mass, mix well, and return to the fire. Add all the spices, mix.
15. Add chopped dill, mix.
16. Let the soup boil, hold for a minute, then remove from heat, cover with a lid and let it brew for 5-10 minutes.
17. Spicy carrot puree soup is ready! Before serving, decorate with chicken fillet cubes and sprinkle with green onion arrows. The soup tastes very rich and aromatic due to the baked vegetables and is quite spicy.
18. It is very tasty to eat such a puree soup with crackers. We just toasted a few slices of black bread in a toaster and, breaking them with uneven pieces, added instead of croutons.