Nutty Carrot Cumin Soup

Carrots are an excellent source of beta-carotene, which is converted into vitamin A in the body and is essential for good vision.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Nutty Carrot Cumin Soup

Cooking Method: Blending, Boiling Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Carrots
• 1 small Onion
• 2 clove Garlic cloves
• 4 cup Vegetable broth
• 2 teaspoon Cumin powder
• 2 tablespoon Almond butter
• 1 tablespoon Lemon juice
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Heat olive oil in a pot over medium heat. Add chopped onion and minced garlic. Sauté until translucent.
2. Add sliced carrots and cumin powder. Cook for 5 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes or until carrots are tender.
4. Remove from heat and let it cool slightly. Use a blender to puree the soup until smooth.
5. Return the soup to the pot. Stir in almond butter, lemon juice, salt, and black pepper. Cook for another 5 minutes.
6. Serve hot and garnish with a sprinkle of cumin powder and chopped almonds.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 9g14%

Total Carbohydrate 20g7%

Sugars 10g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.