Carrot Cumin Soup
Author: Lauren Bolanos
Prep time:
Cook time:
Total time:
Serves: 4
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 lb large carrots, chopped
- 2½ cups of vegetable broth (low sodium)
- ½ tsp ground cumin
- ¼ tsp ground coriander
- ½ tsp sea salt
- 1 tsp fresh lemon juice
- freshly ground black pepper for garnish
- fresh chopped cilantro for garnish
- In a saucepan, heat olive oil over medium high heat and saute the onion for a three minutes, then add garlic and saute for another minute.
- Add carrots, broth, cumin, coriander, and sea salt. Bring to a boil.
- Then reduce the heat and cover and let simmer for fifteen minutes, or until carrots are tender.
- Then transfer soup to a high speed blender, add some fresh lemon juice and puree until smooth.
- Ladle into bowls and sprinkle with fresh ground pepper and chopped cilantro.
Recipe by Healing and Eating at https://www.healingandeating.com/2015/05/carrot-cumin-soup-eat-right-for-your-sight-review.html
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