Spicy Carrot Soup
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
EF, NF, FF, V
Recipe kindly provided by Pureharvest
Serves 4
Ingredients
3 tablespoons Pureharvest Organic Olive Oil
1 small onion, chopped
250g peeled and chopped carrots
1 clove garlic, minced
pinch of cinnamon and cayenne pepper
2 teaspoons lemon juice
½ teaspoon pure honey
¾ teaspoon yellow mustard seeds
¾ teaspoon ginger
¾ teaspoon turmeric
¾ teaspoon cumin
½ cup (125 mL) water
2 tablespoons wholemeal flour
500mL Pureharvest Soy Milk
4 tablespoonfuls low fat plain yoghurt*
salt to taste
Method
In a large saucepan, add in 1 tablespoon olive oil and onions and sauté
over a high heat until golden.
Add carrots, garlic, spices, honey and lemon juice. Cook for 2-3
minutes, stirring constantly.
Add water, cover and simmer for about 20 minutes until carrots are
tender. Let cool.
Place the mixture in a blender and puree on low speed until smooth.
In a saucepan, place the remaining 2 tablespoons olive oil, add the flour and cook
for 2-3 minutes, stirring constantly.
Whisk in the Pureharvest Soy Milk. Add the carrot puree and cook for
10 minutes, stirring constantly.
Add salt to taste.
Serve hot with a spoonful of yoghurt on top.
Click the following links to view products
in-store:
Pureharvest Organic Olive Oil
Rock Salt
Soy Milks range
Honey Raw (organic)
Honey (Manuka)
Organic Herbs and Spices range
Proceed to Home Page of our E-Store!
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