Spicy Carrot Amaranth Soup

Name: Spicy Carrot Amaranth Soup
Total time: 45 min
Yield: 3 servings
Ingredients: 2 tbsp. olive oil; 1 cinnamon stick; 4 sage leaves, chopped; 1 clove garlic, minced; ¾ cup onions, chopped; 2 cups baby carrots; 2 cups unsalted vegetable broth; ½ tsp cayenne pepper; 1 cup amaranth (cooked); 1 tsp salt; ½ cups unsweetened coconut milk; 1 tbsp. hemp seeds

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.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

346 kcal

Calories

7 g

Protein

23 g

Fat

32 g

Carbs

Ingredients

For 3 servings

Estimated cost~€1.95 · ~€0.65/serving

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.