Spicy Carrot Amaranth Soup
Spicy Carrot Amaranth Soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 3 servings. One portion of this dish contains about 7g of protein, 23g of fat, and a total of 346 calories. For $2.21 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. 2 people found this recipe to be yummy and satisfying. This recipe from Foodista requires olive oil, hemp seeds, coconut milk, and onions. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 56%, this dish is pretty good. Similar recipes include Spicy Carrot Amaranth Soup, Carrot Amaranth Polenta with Parsley Oil, and Spicy Carrot Soup.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tbsp olive oil
- 1 cinnamon stick
- 4 sage leaves
- 1 clove garlic
- 0.75 cup onions
- 2 cups baby carrots
- 2 cups vegetable broth
- 0.5 tsp cayenne pepper
- 1 cup amaranth
- 1 tsp salt
- 0.5 cups coconut milk
- 1 tbsp hemp seeds
Instructions
- 1
Heat oil in a nonstick sauce pan and add cinnamon stick. Immediately, add sage leaves and garlic and saut for few seconds.
- 2
Add chopped onions and saut until translucent.
- 3
Add baby carrots and mix well.
- 4
Add vegetable broth and cayenne pepper.
- 5
Mix and cover. Cook until it is properly boiled and the carrots are semi soft.
- 6
Turn off the flame and let it cool until it is ready to be put into the blender.
- 7
Remove the cinnamon stick from the soup and blend until smooth.
- 8
Strain and again put the soup in the sauce pan and turn on the flame.
- 9
At the first boil add cooked amaranth and salt.
- 10
Mix well.
- 11
Add coconut milk.
- 12
Mix well and turn off the flame.
- 13
Garnish with hemp seeds and serve hot.