Gluten free

Dairy free

Vegetarian

Vegan

Spicy carrot amaranth soup

Name: Spicy carrot amaranth soup
Total time: 45 min
Yield: 3 servings
Ingredients: 2 Tbsps olive oil; 1 cinnamon stick; 4 sage leaves; 1 clove garlic; 120 g onion; 256 g baby carrots; 470 ml vegetable broth; 0.5 tsps red pepper powder; 246 g cooked amaranth; 1 tsp salt; 120 ml unsweetened coconut milk; 1 Tbsp hemp seeds

Spicy Carrot Amaranth Soup is a gluten-free, dairy-free, lacto-ovo vegetarian, and vegan dish that covers 17% of your daily vitamin and mineral needs. It's perfect for Autumn events and works well as a starter. This recipe requires olive oil, hemp seeds, coconut milk, and onions, and can be prepared in about 45 minutes.

Ingredients

olive oil

2 Tbsps

cinnamon stick

sage leaves

garlic

1 clove

onion

120 g

baby carrots

256 g

vegetable broth

470 ml

red pepper powder

0.5 tsps

cooked amaranth

246 g

salt

1 tsp

unsweetened coconut milk

120 ml

hemp seeds

1 Tbsp

Method

Heat oil in a nonstick sauce pan and add cinnamon stick. Immediately, add sage leaves and garlic and saut for few seconds.
Add chopped onions and saut until translucent.
Add baby carrots and mix well.
Add vegetable broth and cayenne pepper.
Mix and cover. Cook until it is properly boiled and the carrots are semi soft.
Turn off the flame and let it cool until it is ready to be put into the blender.
Remove the cinnamon stick from the soup and blend until smooth.
Strain and again put the soup in the sauce pan and turn on the flame.
At the first boil add cooked amaranth and salt.
Mix well.
Add coconut milk.
Mix well and turn off the flame.
Garnish with hemp seeds and serve hot.

Nutrition:

346 kcal

Carbs

32 g

Fat

22 g

Protein

7 g

Share recipe: