The carrot cumin soup is smooth, aromatic and perfectly hazelnut. It is easy to prepare in a pot and creamy without any dairy products -Caseario!
The carrot cumin soup is so satisfying, full of nutritious ingredients. On the top of carrots and cumin, there are onions, garlic and toasted pine nuts mixed together. It is slightly sweet, full of refreshing flavors and extremely easy to make in a pot.
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Why is it so creamy?
The creaminess of the soup comes mainly from carrot puree and a little almond milk added at the end. There is no cream or dairy products used in the recipe that makes the soup simple but delicious.
Ingredients for this recipe
- Pino Dadi
- Olive oil
- Garlic
- Onion
- Carrots
- Vegetable broth
- Unfident -sugar almond milk – or any other milk without milk
- Cumin on the ground
- Salt and pepper
How to prepare carrot cumin soup
Step 1. In a large saucepan, roast the walnuts of pine nuts until lightly golden.
Step 2. Add the olive oil, garlic and onion to the saucepan. Go up to when the onion is tender.
Step 3. Add the carrots and the vegetable broth. Cook over low heat for 15-20 minutes or until carrots are tender.
Step 4. Add the almond milk and the cumin. With an immersion blender (or a blender), elaborates until smooth.
Step 5. Quite with salt and pepper if you want.
Faq
The carrot cumin soup can be chilled for a maximum of 5 days, stored in an airtight container. It can also be frozen for a maximum of 1 month. If frozen, be sure to cool the soup first and keep in smaller lots. The microwave covered or heats up on the hob to heat.
A good substitute for the pine nuts would be the anacardi as they become very smooth when they mix. Almonds also work but would leave more consistency.
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Recipe
The carrot cumin soup is smooth, aromatic and perfectly hazelnut. It is easy to prepare in a pot and creamy without any dairy products -Caseario!
Ingredients
- 3 table spoon Pino Dadi
- 2 spoons olive oil
- 2 cloves garlic chopped
- 1 big onion sliced
- 12 ounce carrots chopped
- 2 cups vegetable broth
- 1 cup unsweetened almond milk or more
- 2 spoons cumin on the ground
- Salt and pepper to taste
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Instructions
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In a large saucepan, roast the walnuts of pine nuts until lightly golden.
-
Add the olive oil, garlic and onion to the saucepan. Go up to when the onion is tender.
-
Add the carrots and the vegetable broth. Cook over low heat for 15-20 minutes or until carrots are tender.
-
Add the almond milk and the cumin. With an immersion blender (or a blender), elaborates until smooth.
-
Quite with salt and pepper if you want.
Nutrition
Service: 1serviceCalories: 139KcalCarbohydrates: 15GProtein: 3GFat: 8GSaturated fat: 1GPolynsaturo fat: 3GMonolysatuine fat: 3GSodium: 614mgPotassium: 396mgFiber: 4GSugar: 7GVitamin A: 14474IuVitamin C: 8mgSoccer: 125mgIron: 1mg
Nutritional information on this website is only an esteem and are provided for convenience and only as courtesy. The accuracy of nutritional information for any recipe on this site is not guaranteed.
