Carrot & Tomato Soup With Homemade Red Chili Paste

Red chili paste (yields 1 cup)
+ 2 oz / 50 g dried red chili, cut into small pieces
+ 5 garlic cloves
+ 1 small onion
+ 1/4 cup olive oil
+ 1/2 tsp sea salt
+ 1/2 tsp coconut sugar

Carrot & Tomato Soup
+ 1 tbsp coconut oil
+ 4–5 green onions, stems only
+ 2 carrots, chopped
+ 2 cups vegetable broth (homemade recipe here)
+ 1 cup organic canned tomatoes
+ 1/8 teaspoon ground cumin
+ 1/2 tsp cinnamon
+ 1/4 tsp ground cloves
+ 1/4 tsp ground ginger
+ 2 tbsp red chili paste
+ 1/2 cup coconut milk
+ 1 cup rice, cooked (learn here how to soak and cook whole grains)
+ 2 cups spinach
+ sliced lime, to serve

To make the red chili paste: Place all the ingredients in a blender and blend to a fine paste. Heat a saucepan, then add the paste. Fry on medium heat for 5 minutes, uncovered, stirring occasionally. Let cool, then store for up to 2 weeks in the fridge.

To make the soup: Place onion, oil, and carrots in a large pot. Cook on medium heat for 5 minutes until onions are browned and carrots softened. Add vegetable broth and tomatoes, mix and simmer for 5 minutes.

Season with salt, pepper, spices, chili paste, and coconut milk. Bring to a boil then reduce and simmer for 10 minutes. Remove from heat and puree the soup using a blender until creamy.

Add cooked rice and cook on medium-low heat for another 5 minutes. Remove from heat and stir in spinach. Serve with toppings of choice and store leftovers in the fridge covered for up to 5 days. Enjoy!