Spiced Carrot Soup Karen Really Likes Food Ingredients. 4 large carrots 1 onion 3 cups chicken stock 2 tbsp dried coriander; 2 garlic cloves; 2 tbsp minced ginger 100g butter; 1 4 cup sour cream 1 4 cup fresh coriander. Karen really likes food no seriously, i really like food. posted by karen on october 2, 2016. post navigation. previous post spiced carrot soup. leave a reply.
Spicedcarrotsoup2 Karen Really Likes Food Saute the onions and carrots (if not roasting) for 10 15 minutes until the carrots start to caramelize. add the garlic, ginger and potatoes, season with salt and pepper and cook for another 5 minutes. add all the spices and cook for 5 minutes, stirring regularly. pour in the stock, cover with a lid and reduce the heat. Pour in the chopped tomatoes and the vegetable stock and stir everything together. bring the soup to a boil. now add the lentils, and simply drop them into the soup. pop a lid on the saucepan, reduce the heat and simmer for about 30 minutes. the soup is done once the carrots are tender and the lentils are cooked. Add onion, carrot, garlic, and one teaspoon of salt. turn the heat down to medium low and continue to cook for 3 4 minutes until onion are soft. add red pepper flakes. stir in red pepper flakes. cook for one minute. stir in remaining ingredients. pour in chicken stock, coconut milk and another 3 4 teaspoon salt. Stovetop instructions. in a large pot or dutch oven, heat the olive oil over medium heat. add the ginger, garlic, cumin, chili flakes, and turmeric, and cook until fragrant, about 2 minutes, stirring constantly. add the carrots, tomatoes, lentils, salt, and broth, stirring until well combined.
Spiced Carrot Lentil Soup Recipe Cook Me Recipes Add onion, carrot, garlic, and one teaspoon of salt. turn the heat down to medium low and continue to cook for 3 4 minutes until onion are soft. add red pepper flakes. stir in red pepper flakes. cook for one minute. stir in remaining ingredients. pour in chicken stock, coconut milk and another 3 4 teaspoon salt. Stovetop instructions. in a large pot or dutch oven, heat the olive oil over medium heat. add the ginger, garlic, cumin, chili flakes, and turmeric, and cook until fragrant, about 2 minutes, stirring constantly. add the carrots, tomatoes, lentils, salt, and broth, stirring until well combined. In a medium pot, heat olive oil and toss in the chopped onion and garlic. sauté for a few minutes, until the onion softens. stir in sea salt, curry powder, and cayenne pepper, and simmer for about a minute. add the vegetable broth, water, and chopped carrots. bring to a boil and simmer the soup, covered, for about 20 to 25 minutes. Instructions. add the carrots, brown sugar, habanero peppers, salt, butter and water to a medium pot over medium high heat. cover and bring up to a boil, then reduce to a simmer and cook until the carrots are completely tender, about 10 15 minutes. use an immersion blender to puree until very smooth.
Chai Spiced Carrot Soup Lifestyleforlife In a medium pot, heat olive oil and toss in the chopped onion and garlic. sauté for a few minutes, until the onion softens. stir in sea salt, curry powder, and cayenne pepper, and simmer for about a minute. add the vegetable broth, water, and chopped carrots. bring to a boil and simmer the soup, covered, for about 20 to 25 minutes. Instructions. add the carrots, brown sugar, habanero peppers, salt, butter and water to a medium pot over medium high heat. cover and bring up to a boil, then reduce to a simmer and cook until the carrots are completely tender, about 10 15 minutes. use an immersion blender to puree until very smooth.
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