Do you have any good spicy soup recipes?

Vegetarian, please. Spicy is good!Do you have any good spicy soup recipes?
Spicy Red Lentil Vegetable Soup


Here's an simple, satisfying, adaptable soup recipe. We use the small red lentils, also known in India as Masoor Dahl, available in many natural food stores, or Indian groceries. They are light, easily digested, and cook very quickly.





There are endless possible variations for this kind of vegetarian soup recipe. The yam complements the red lentils very well, but add or substitute whatever vegetables you wish. Other kinds of lentils will work too, but they'll take longer to cook, and should be soaked. You may want to leave them whole instead of pureeing, and reduce the water. Spicing may also be varied. Other lentils may need cumin, or garlic and onions, but don't add them to the red lentils - this soup is a little delicate and sweet for such robust treatment.





This soup is good served with a scoop of rice, and a couple of Indian chapatis or tortillas, or any kind of sandwich. It's also good with scones or muffins.





Ingredients:


1 c red lentils (Masoor Dahl)


6 - 8 c water


1 yam ( approx 1 lb)


1 c sliced fresh green or yellow beans


1 stalk celery, diced


1/2 red or yellow pepper, diced


1/2 c green pepper, diced


2 - 3 Tblsp olive oil or ghee


2 thin slices fresh peeled ginger


1 jalapeno pepper, sliced in half lengthwise and seeded


1/2 cinnamon stick


1 bay leaf


1 pinch hing or asoefetida (helps prevent gas)


1/2 tsp gr fennel


2 tsp gr coriander


1 tsp turmeric


1 tsp salt or to taste


2 tblsp minced parsley, basil or cilantro as garnish


Instructions:


Clean, wash, rinse and drain the red lentils


If you soak them for an hour, they'll cook softer faster, but it's not required


Bring the water and lentils to a boil, and skim the foam


Prep the veggies


Add the ginger slices, jalapeno, bay leaf, cinnamon stick to the lentils.


Cover and simmer 1/2 hour - 15 minutes if soaked


Heat the oil, %26amp; add the hing


Add the veggies, and saute 5 minutes on med/high heat


Add the spices, saute briefly, remove from heat


Remove the ginger, cinnomon, jalapeno %26amp; bay leaf from the lentils


Puree with a whisk or blender stick


Add the sauteed veggies %26amp; spices


Bring back to a boil, cover and simmer another 1/2 hour


Add salt, minced herb





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Spicy Sour Soup


From: adam Wetstein








3-4 fresh lime leaves, torn into 2 or 3 pieces


2 stalks lemon grass, outer layers removed, cut into 2'; sections


5-6 1/4'; slices galangal (Thai ginger)


7-8 squirts dark soy sauce


10-12 sliced mushrooms


1 or more fresh chilis


juice of 1 lime


1 T red chili paste in oil


garnish: chopped coriander and green onions


Bring 2-3 c. water to boil in heavy pot and add lime leaves, galangal, and soy sauce.


Pound lemon grass sections several times with pestle or heavy knife and add.





Simmer 5-10 mins to bring out flavour of seasonings.





Bring to boil again and add mushrooms and cook 2-3 mins over medium heat.





Just before serving, pound chilis a few times with pestle and add.





In bottom of serving bowl, combine lime juice and chili paste in oil.





Add a little liquid from the soup and stir.





Add soup. Sprinkle with garnish.Do you have any good spicy soup recipes?
I have a recipe for sausage tortellini soup that is spicy but has tons of veggies so omit the sausage. Go to epicurious.com and type in the title I gave you. Trust me, it is delicious!
(if you don't do fish...just take it out all together)











Spicy Thai Vegetable Soup





INGREDIENTS:


1 cup uncooked brown rice


2 cups water


3 tablespoons olive oil


1 sweet onion, chopped


4 cloves garlic, minced


1/4 cup chopped fresh ginger root


1 cup chopped carrots


4 cups chopped broccoli


1 red bell pepper, diced


1 (14 ounce) can light coconut milk


6 cups vegetable broth


1 cup white wine


3 tablespoons fish sauce


2 tablespoons soy sauce


3 Thai chile peppers


2 tablespoons chopped fresh lemon grass


1 tablespoon Thai pepper garlic sauce


1 teaspoon saffron


3/4 cup plain yogurt


fresh cilantro, for garnish








DIRECTIONS:


Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.


Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.


Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.





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Spicy Soup That Kills!








1 Tablespoon ginger


1 Tablespoon cayenne


6 crushe'd or finely cut fresh garlic


1 cup water


1/2 cup spagetti sauce


1/2 lemon cut into wedges


1 Tablespoon ground chilli peppers (I use more)


1 cup cut veggies (precooked potatoes, zucchini, chives are good)





Directions:





Put everying in a pot and let simmer for about 1/2 hour. Add more water if necessary. Excellent and spicy! Great for those who are trying to combat a cold. Cayenne and lemon are known ingredients to assist in combating colds.
tomato soup out of a can


1 empty into a bowl


2 add one can of water or milk


3 heat in micorave for desired minutes


4 crackers optional








girld cheese sandwitch


1 lighty buter 2 slices of bread


2 put buter side of bread agnist skilt


3 put on cheese


4 put on other sclice of bread butter side on the outside


5 wait until the sandwitch gets as dark as you want it


6 flip the sandwitch over and repet steep #5


7 let cool


8 enjoy
Roast 6-7 Anaheim peppers, peel, seed and chop them. Seed and chop 3-4 habenero peppers, 5-6 Jalapeno peppers and 3-4 Serrano peppers. Wear gloves and don't touch your face. Drop all of these into a large stock pot. Add 4-5 peeled and diced potatoes, one chopped tomato, one diced onion, and 2 cloves of minced garlic. Cover with vegetable stock. Cook until the potatoes are tender and begin to break up. Add canned green chilis to taste. This is the veg way to do this. You can also do it with chicken stock and add pork tenderloin.