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Photo: Caitlin Bensel
Active Time:30 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hrServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cupextra-virgin olive oil, divided2poundscarrots, peeled and chopped2cupsthinly sliced sweet onion1tablespoonthinly sliced garlic1tablespoonminced fresh ginger2teaspoonscumin seeds or 1 teaspoon ground cumin2teaspoonscoriander seeds or 1 teaspoon ground coriander4cupscarrot juice or vegetable broth2tablespoonsharissa¼teaspoonsalt¼cupsliced almonds, toasted (see Tip)2tablespoonschopped fresh cilantro1teaspoongrated lime zest1teaspoonlime juice
Cook Mode(Keep screen awake)
Ingredients
¼cupextra-virgin olive oil, divided
2poundscarrots, peeled and chopped
2cupsthinly sliced sweet onion
1tablespoonthinly sliced garlic
1tablespoonminced fresh ginger
2teaspoonscumin seeds or 1 teaspoon ground cumin
2teaspoonscoriander seeds or 1 teaspoon ground coriander
4cupscarrot juice or vegetable broth
2tablespoonsharissa
¼teaspoonsalt
¼cupsliced almonds, toasted (see Tip)
2tablespoonschopped fresh cilantro
1teaspoongrated lime zest
1teaspoonlime juice
DirectionsHeat 1 tablespoon oil in a large heavy pot over medium-high heat. Add carrots and onion; cover and cook until softened, about 4 minutes. Add garlic, ginger, cumin and coriander. Cook, uncovered and stirring constantly, until fragrant, about 1 minute. Stir in carrot juice (or broth), harissa and salt; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until the carrots are tender, about 20 minutes.Meanwhile, stir almonds, cilantro and lime zest together in a small bowl.Transfer the soup to a blender. Secure the lid on the blender, remove the center piece and cover the opening with a clean towel. Start the blender, then with the blender running, drizzle in 2 tablespoons oil. Process until smooth, about 1 minute. (Alternatively, puree the soup in the pot with an immersion blender until smooth, about 1 minute. Use caution when blending hot liquids.) Stir in lime juice.Ladle the soup into 8 bowls and sprinkle with the almond mixture. Drizzle with the remaining 1 tablespoon oil. Serve immediately.TipsTip:For the best flavor, toast nuts before using in a recipe. To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Originally appeared: EatingWell.com, December 2020
Directions
Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add carrots and onion; cover and cook until softened, about 4 minutes. Add garlic, ginger, cumin and coriander. Cook, uncovered and stirring constantly, until fragrant, about 1 minute. Stir in carrot juice (or broth), harissa and salt; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until the carrots are tender, about 20 minutes.Meanwhile, stir almonds, cilantro and lime zest together in a small bowl.Transfer the soup to a blender. Secure the lid on the blender, remove the center piece and cover the opening with a clean towel. Start the blender, then with the blender running, drizzle in 2 tablespoons oil. Process until smooth, about 1 minute. (Alternatively, puree the soup in the pot with an immersion blender until smooth, about 1 minute. Use caution when blending hot liquids.) Stir in lime juice.Ladle the soup into 8 bowls and sprinkle with the almond mixture. Drizzle with the remaining 1 tablespoon oil. Serve immediately.TipsTip:For the best flavor, toast nuts before using in a recipe. To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add carrots and onion; cover and cook until softened, about 4 minutes. Add garlic, ginger, cumin and coriander. Cook, uncovered and stirring constantly, until fragrant, about 1 minute. Stir in carrot juice (or broth), harissa and salt; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until the carrots are tender, about 20 minutes.
Meanwhile, stir almonds, cilantro and lime zest together in a small bowl.
Transfer the soup to a blender. Secure the lid on the blender, remove the center piece and cover the opening with a clean towel. Start the blender, then with the blender running, drizzle in 2 tablespoons oil. Process until smooth, about 1 minute. (Alternatively, puree the soup in the pot with an immersion blender until smooth, about 1 minute. Use caution when blending hot liquids.) Stir in lime juice.
Ladle the soup into 8 bowls and sprinkle with the almond mixture. Drizzle with the remaining 1 tablespoon oil. Serve immediately.
Tips
Tip:For the best flavor, toast nuts before using in a recipe. To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Originally appeared: EatingWell.com, December 2020
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Nutrition Facts(per serving)245Calories12gFat31gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
