Spicy Carrot Amaranth Soup

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Spicy Carrot Amaranth Soup


Bursting with flavors of fresh sage leaves, aromatic cinnamon, sweet baby carrots along with whole grains amaranth and spiced up with cayenne powder, make your winter cozy with kiipfit.com delicious and lip smacking Spicy Carrot Amaranth Soup. This cholesterol free and high protein soup is vegan and gluten free.


Serves 4 | prep time 10 min | cook time 10 min | total time 20 miN

Vegan and GLUTEN-FREE


Ingredients:

2 tbsp. olive oil
1 cinnamon stick
4 sage leaves (chopped)
½ dried garlic
¾ cup chopped onions
2 cups baby carrots
2 cups vegetable stock (unsalted)
½ tsp cayenne pepper
1 cup amaranth (cooked)
1 tsp salt
½ cups unsweetened coconut milk
1 tbsp. hemp seeds

Cooking directions.png

Directions:

  1. Heat oil in a nonstick sauce pan and add cinnamon stick. Immediately, add sage leaves and garlic and sauté for few seconds.
  2. Add chopped onions and sauté until translucent. Add baby carrots and mix well.
  3. Add vegetable stock and cayenne pepper. Mix and cover. Cook until it is properly boiled and the carrots are semi soft. 
  4. Turn off the flame and let it cool until it is ready to be put into the blender.
  5. Remove the cinnamon stick form the soup and blend until smooth.
  6. Strain and pour the soup in the sauce pan and turn on the flame.
  7. At the first boil add cooked amaranth and salt. Mix well.
  8. After couple of more boils simmer the flame and add coconut milk. Mix well and turn off the flame.
  9. Garnish with hemp seeds and serve warm.