Appetizers / Soups / Salads

carrot cardamom soup (from THE NEW MIDDLE EASTERN VEGETARIAN by Sally Butcher) takes several minutes to prepare.

carrot cardamom soup (from THE NEW MIDDLE EASTERN VEGETARIAN by Sally Butcher) takes several minutes to cook.

carrot cardamom soup (from THE NEW MIDDLE EASTERN VEGETARIAN by Sally Butcher) makes 4 servings.

The ingredients for carrot cardamom soup (from THE NEW MIDDLE EASTERN VEGETARIAN by Sally Butcher) are:

1 medium onion
6 large carrots
2 cloves garlic
1 knob ginger (peeled and chopped)
1 tsp cardamom
.5 tsp. tumeric
1 Tbsp flour
3 cups vegetable broth
scant 1/2 cup coconut milk (optional)
juice of 1 lime
scant 1/2 cup of orange juice
sweetener, salt and pepper to taste
cooking spray

Here is how you make carrot cardamom soup (from THE NEW MIDDLE EASTERN VEGETARIAN by Sally Butcher):

Use cooking spray. Add onions, carrots, garlic, ginger, cardamom and tumeric, and brown gently. After a few minutes add the flour and stir in. Then add the stock, orange juice and lime juice. Bring to a boil and set to simmer on a low heat for 30 minutes, or until the carrots are soft. Add the coconut milk (if using) towards the end.Take off the heat and blend, adding sweetener, salt and pepper to taste.*NOTE: Nutrition values are WITHOUT sweetener and WITH full fat coconut milk.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user NOIRE3.

The nutritional information for carrot cardamom soup (from THE NEW MIDDLE EASTERN VEGETARIAN by Sally Butcher) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 104.9

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 785.1 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 3.9 g
• Protein: 2.2 g

The dietary needs meet for carrot cardamom soup (from THE NEW MIDDLE EASTERN VEGETARIAN by Sally Butcher) is Vegetarian