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Moroccan Carrot Soup

 
One serving costs about $2.39

$2.39 per serving

5 people like this recipe

5 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 fall,winter,gluten-free,gluten free soup
spoonacular Score:56%

Spoonacular Score: 56%

 

Moroccan Carrot Soup is a soup that serves 2. For $2.39 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 11g of protein, 16g of fat, and a total of 349 calories. 5 people have tried and liked this recipe. If you have allspice, cumin seeds, yogurt, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around around 45 minutes. It is a good option if you're following a gluten free diet. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is good. If you like this recipe, you might also like recipes such as Moroccan Carrot Soup, Moroccan Carrot Soup, and Moroccan Carrot Soup.

Ingredients

Servings:
2 Tbsps
2 Tbsps butter
butter
1 cup
1 cup yellow onion
yellow onion
1 pound
1 pound carrots
carrots
2.5 cups
2.5 cups low sodium chicken stock
low sodium chicken stock
1.5 tsps
1.5 tsps cumin seeds
cumin seeds
1 Tbsp
1 Tbsp honey
honey
1 Tbsp
1 Tbsp fresh lemon juice
fresh lemon juice
0.13 tsps
0.13 tsps allspice
allspice
some
some salt and pepper
salt and pepper
0.5 cup
0.5 cup sour plain yogurt
sour plain yogurt
2 Tbsps butter
2 Tbsps
butter
1 cup yellow onion
1 cup
yellow onion
1 pound carrots
1 pound
carrots
2.5 cups low sodium chicken stock
2.5 cups
low sodium chicken stock
1.5 tsps cumin seeds
1.5 tsps
cumin seeds
1 Tbsp honey
1 Tbsp
honey
1 Tbsp fresh lemon juice
1 Tbsp
fresh lemon juice
0.13 tsps allspice
0.13 tsps
allspice
some salt and pepper
some
salt and pepper
0.5 cup sour plain yogurt
0.5 cup
sour plain yogurt

Equipment

sauce pan
sauce pan
blender
blender
frying pan
frying pan
ladle
ladle
whisk
whisk
bowl
bowl
sauce pan
sauce pan
blender
blender
frying pan
frying pan
ladle
ladle
whisk
whisk
bowl
bowl


Instructions

Melt butter in a large sauce pan over medium-high heat. Add onion; saute for 2 minutes. Mix in carrots and broth. Bring to boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes. Stir cumin seeds in a small skillet over medium-high heat until fragrant, about 4 5 minutes. Finely grind in a spice mill. Remove soup from heat. Puree in batches in a blender until smooth. Return to sauce pan. Whisk in honey, lemon juice and allspice. Season with salt and pepper. Ladle soup into bowl. Sprinkle with toasted cumin, or mix cumin and sour cream in a small bowl and dollop on top. Serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.39
Ingredient
2 tablespoons butter
1 cup yellow onion
1 pound carrots
2.5 cups low sodium chicken stock
1.5 teaspoons cumin seeds
1 tablespoon honey
1 tablespoon fresh lemon juice
⅛ teaspoons allspice
½ cups sour plain yogurt
Price
$0.24
$0.35
$0.80
$1.80
$0.39
$0.26
$0.10
$0.03
$0.82
$4.78

Tips

Health Tips

  • Yogurt is a good source of probiotics, "good" bacteria that contribute to intestinal health and can improve digestion. Look at the label on your yogurt and make sure it says it contains "live and active cultures."

  • Many people proclaim the health benefits of honey, saying it possesses antibacterial, antiviral, anti-inflammatory, and antioxidant properties. Although the extent of its health benefits in humans remains unclear, studies have indeed confirmed that honey can help with cold symptoms and even heal wounds and prevent infections. If you're looking to reap the potential health benefits, dark raw honey is likely the best option.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

Green Tips

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

Disclaimer

Nutritional Information

Quickview
349k Calories
11g Protein
16g Total Fat
45g Carbs
14% Health Score
Limit These
Calories
349k
17%

Fat
16g
25%

  Saturated Fat
9g
57%

Carbohydrates
45g
15%

  Sugar
26g
29%

Cholesterol
38mg
13%

Sodium
476mg
21%

Get Enough Of These
Protein
11g
23%

Vitamin A
38320IU
766%

Potassium
1235mg
35%

Vitamin B3
6mg
33%

Fiber
7g
32%

Vitamin K
31µg
30%

Vitamin C
22mg
28%

Phosphorus
261mg
26%

Manganese
0.49mg
25%

Vitamin B6
0.47mg
24%

Vitamin B2
0.34mg
20%

Calcium
198mg
20%

Folate
64µg
16%

Copper
0.31mg
15%

Vitamin B1
0.22mg
14%

Iron
2mg
14%

Magnesium
52mg
13%

Vitamin E
1mg
13%

Vitamin B5
0.99mg
10%

Zinc
1mg
10%

Vitamin B12
0.55µg
9%

Selenium
2µg
3%

Vitamin D
0.27µg
2%

covered percent of daily need

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