Spiced Cream of Carrot SoupTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: a few minutes
Cooking time: under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:36.7 kcal
Proteins:0.6 g
Fats:0.8 g
Carbohydrate:7.1 g
Fibers:1.2 g
Sugar:1.9 g
Cholesterol:1.7 mg
Sodium:29.6 mg
Calcium:17.2 mg
Energy:171 kcal
Proteins:2.6 g
Fats:3.9 g
Carbohydrate:33.1 g
Fibers:5.5 g
Sugar:8.8 g
Cholesterol:8.1 mg
Sodium:138.2 mg
Calcium:80.3 mg
SIMILAR RECIPES
Cream of Carrot Soup
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
onion, thinly sliced
1
knob of butter
600
g
carrots, cut into small dice
1000
ml
water
30
ml
red quinoa
2.5
ml
ground coriander
2
ml
cinnamon
cream
salt and pepper
METHOD
- Sweat the onion in the butter in a large pot until translucent.
- Add the diced carrots, salt and pepper.
- Add the water. Bring to a boil and cook for about 15 minutes. Set aside about 4 tbsp. of the carrot soup.
- Off the heat, purée the soup, then add the carrot pieces.
- Return to a boil; add the red quinoa and after 5 minutes, sprinkle in the tapioca while stirring. Cook 7 minutes longer.
- Off the heat, add the coriander, cumin, cinnamon and cream to taste. Serve hot with croutons.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
Look at the instructions on the package of tapioca that you buy. Some tapioca requires overnight soaking in water.
