|Carrots and chillies painted in Acrylic|
Carrot and chilli soup
4 large carrots
1 red chilli
500ml chicken stock
1 med onion
2 cloves garlic
Tablespoon olive oil
Heat the oil in a pan until hot, fry the onion, garlic and chilli for 2 mins – or until soft.
Add the sliced carrot and fry for a further minute
Add chicken stock and cook until the carrots are soft.
Remove veg with a slotted spoon and place in blender. Blend until smooth.
Return to the stock and season to taste.
Add a bunch of chopped coriander just before serving.
Peppers are rated based on Scoville Units, a method developed by Wilbur Scoville in 1912. The original method used human tasters to evaluate how many parts of sugar water it takes to neutralize the heat. Nowadays human tasters are spared and a new process called HPLC, or High Performance Liquid Chromotography measures the amount of capsaicinoids (capsaicin) in parts per million. Capsaicin is the compound that gives chiles their heat. The chart below rates chile peppers, with 0 being mildest and 10 highest heat
Wondering how to rate the heat level of various types of chile peppers?