Try this Carrot Soup with North African Spices recipe, or contribute your own.
Suggest a better descriptionMake the stock and keep it warm over low heat. Heat the olive oil in a soup pot and add the onion and 1/2 tsp. salt. Saute over medium heat until it begins to release its juices, about 5 minutes, then add the garlic, cumin, coriander, ginger, and a few pinches of cayenne. Cook until the onion is very soft, about 10 minutes, adding a little stock if it sticks to the pan. Add the carrots, potato, 1 tsp. salt, and 1 qt. stock. Bring to a gentle boil, then reduce the heat, cover, and simmer until the carrots are very tender, about 15 minutes. Puree the soup in a blender or food processor until smooth, using a little extra stock if needed. Return to the pot, add the orange juice, and thin with stock to the desired consistency. Season with salt to taste and, for additional heat, a pinch or two of cayenne. Garnish each serving with a swirl of creme fraiche and sprinkle with cilantro. Makes 9 to 10 cups. NOTE:" Cumin and coriander are the smooth background flavors, but its the fresh ginger, the orange juice, and a hint of cayenne that make this soup sparkle. A little potato adds silky texture; if your carrots arent sweet, use a sweet potato instead." Recipe by: Fields of Greens - Annie Somerville Posted to MC-Recipe Digest V1 #898 by KSBAUM@aol.com on Nov 10, 1997
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Serving Size: 1 Serving (1093g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 402 | ||
Calories from Fat: 343 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.1g | 51 % | |
Saturated Fat 15.2g | 76 % | |
Monounsaturated Fat 16.8g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 59.8mg | 18 % | |
Sodium 105.4mg | 4 % | |
Potassium 418.3mg | 11 % | |
Total Carbohydrate 14.2g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 12.4g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 402
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