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 baby 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 an immersion blender or stand 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!