Spicy carrot amaranth soup
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
1
sage leaves
4
garlic
1 clove
onion
0.75 cup
baby carrots
2 cups
vegetable broth
2 cups
red pepper powder
0.5 tsps
cooked amaranth
1 cup
salt
1 tsp
unsweetened coconut milk
0.5 cups
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:
Carbs
32 g
Fat
22 g
Protein
7 g
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Dandelion pesto
45 min
144 Calories
4 serving
