Healthy vegan soup recipes.The only 20 minutes and you are healthy!(+free gift inside) by Mia Syndella

Author:Mia Syndella [Syndella, Mia]
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2016-11-27T08:00:00+00:00

Moroccan carrot soup

Time: 35 min

Yield: 3

Nutritional info

Caloric content - 308 kcal

Proteins – 9.9 grams

Fats – 20.4 grams

Carbohydrates – 26.6 grams

Ingredients

400 g carrot

1 teaspoon cardamom

½ teaspoon thyme

2 tablespoon turmeric

1 jalapeno pepper

1 chili pepper

2 teaspoon salt

100 g water

1 teaspoon brown sugar

10 g cinnamon

100 g pumpkin seeds

3 teaspoon sesame oil

Directions

The main secret of this soup is in spices you put. It can make the soup very aromatic.

Peel the carrot and grate it. Take the pan and transfer the grated carrot to it. Sprinkle it with cardamom, thyme, turmeric, cinnamon and salt. Pour it with water and stir the mixture. Simmer it for 15 minutes. Meanwhile, remove the seeds from the jalapeno pepper and chili pepper. Chop the peppers and transfer them to the carrot mixture. Stir it carefully again. Continue to cook it. Combine brown sugar with pumpkin seeds and sesame oil. Stir the mixture. When the carrot is cooked – chill it little, remove the cardamom and blend it with the help of the hand mixture till it is smooth. Add sesame oil mass to the soup and stir it carefully. Preheat the soup till it is boiled and remove the mixture form the oven. Chill it and ladle to the serving bowls. Serve it immediately. Enjoy!

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