Chili Cucumber and Carrot Soup

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the minced ginger and chopped chili to the pot, and sauté for about 1 minute until fragrant.

3. 3

   Add the sliced cucumbers and carrots to the pot, and stir well to combine with the ginger and chili.

4. 4

   Pour in the vegetable broth and bring the mixture to a boil.

5. 5

   Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, or until the carrots are tender.

6. 6

   Season the soup with salt, adjusting to taste.

7. 7

   Remove the pot from heat and let it cool slightly.

8. 8

   Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender and blend until smooth.

9. 9

   Serve the soup warm, garnished with additional chili or herbs if desired.