Ingredients with Measurements:
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 pounds carrots, peeled and diced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons honey
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Large pot
- Blender or food processor
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the carrots and cook for another 5 minutes.
4. Add the vegetable broth, ginger, cumin, coriander, turmeric, cinnamon, cayenne pepper, salt, and black pepper.
5. Bring to a boil, reduce heat to low, and simmer for 20 minutes, or until the carrots are tender.
6. Remove from heat and let cool for 10 minutes.
7. Puree the soup in a blender or food processor until smooth.
8. Return the soup to the pot and add the honey, lemon juice, and parsley.
9. Simmer for 5 minutes.
10. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 150
Fat: 6g
Carbohydrates: 21g
Protein: 3g
Substitutions for Ingredients:
- Vegetable broth: chicken broth or water
- Olive oil: canola oil or coconut oil
- Honey: maple syrup or agave nectar
- Parsley: cilantro or basil
Variations:
- Add 1/2 cup of cooked quinoa for added protein
- Add 1/2 cup of cooked lentils for added protein
- Add 1/2 cup of cooked brown rice for added fiber
Tips and Tricks:
- For a creamier texture, add 1/2 cup of coconut milk before blending.
- For a thicker soup, add 1/4 cup of rolled oats before blending.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot over medium heat until warmed through.
Presentation Ideas:
- Serve in individual bowls with a dollop of Greek yogurt and a sprinkle of chopped parsley.
- Serve with a side of crusty bread.
Garnishes:
- Greek yogurt
- Chopped parsley
- Chopped chives
- Toasted pumpkin seeds
Pairings:
- Crusty bread
- Salad
- Roasted vegetables
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Crusty bread
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
Food Safety Advice:
- Refrigerate any leftovers within 2 hours of cooking.
Food History:
Carrots have been cultivated for thousands of years, with the earliest known records dating back to ancient Greece and Rome. Carrots were originally purple, white, or yellow in color, but the orange variety was developed in the 17th century in the Netherlands.
Flavor Profiles:
This soup has a savory, slightly sweet, and slightly spicy flavor.
Serving Suggestions:
- Serve with a side of crusty bread.
- Top with a dollop of Greek yogurt and a sprinkle of chopped parsley.
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