Spicy Carrot Amaranth Soup
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
Preparation
1
1. Heat oil in a nonstick sauce pan and add cinnamon stick. Immediately, add sage leaves and garlic and sauté for few seconds.
2
2. Add chopped onions and sauté until translucent. Add baby carrots and mix well.
3
3. Add vegetable broth and cayenne pepper. Mix and cover. Cook until it is properly boiled and the carrots are semi soft.
4
4. Turn off the flame and let it cool until it is ready to be put into the blender.
5
5. Remove the cinnamon stick from the soup and blend until smooth.
6
6. Strain and again put the soup in the sauce pan and turn on the flame.
7
7. At the first boil add cooked amaranth and salt. Mix well.
8
8. Add coconut milk. Mix well and turn off the flame.
9
9. Garnish with hemp seeds and serve hot.
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About
A healthy, vegan meal seasoned with fresh sage leaves.
Yield:
3
Added:
Tuesday, October 28, 2014 - 8:19am
