Sunday, January 26, 2014

Carrot Soup with Middle Eastern Spices Recipe

Beautiful spices come together to create this warm carrot and rice soup.

Recipe Servings: 4
Recipe Cook Time: 30 Minutes

Ingredients

1 Tbsp olive oil
1 medium onions sliced thin
1 tsp / 3 cloves garlic chopped
1/2 tsp toasted cumin powder
250 gms carrots sliced/ diced
Pinch of saffron
1 tsp cinnamon
1/2 tsp paprika
30 gms rice
1/2 tsp turmeric
Few sprigs of parsley
Few sprigs of coriander
1/2 liter vegetable stock
Pinch of all spice
1 dollop yoghurt
1/2 tsp ginger

Method

In a heavy bottomed pan, heat up some olive oil.

Add the onions, garlic and sweat for 3 minutes.

Add the carrots, paprika, all spice and saute for 2-3 minutes.

Add the stock and cook on a simmer for 10 minutes.

Add the rice and cook until the rice and carrots are cooked.

Using a slotted spoon, remove some of the rice and reserve it as a garnish after the soup has been finished.

Add the lemon juice, mint and coriander.

Blend the smooth puree, garnish with rice, mint, coriander, and a dollop of yoghurt.

Adopted from NDTV Cooks

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