PERSAIN CARROT SOUP
This is a smooth, mellow soup that can be served hot or cold. If you like, you can add cooked rice or noodles to the finished soup.
Provided by morgainegeiser
Categories Southwest Asia (middle East)
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over medium heat. Add leek and garlci.
- Cook, stirring frequently, 3 minutes.
- Add small amounts of water if necessary, about a tablespoon at a time, to keep from sticking.
- Add broth, carrots, cumin and bay leaf. Bring mixture to a boil, then cover and reduce heat to medium-low, and simmer 45 minutes or until carrots are tender. Remove and discard bay leaf.
- Working in small batches, puree soup, then return to saucepan. Stir in lemon juice and sugar.
- Serve hot or cold.
Nutrition Facts : Calories 62, Fat 1.1, SaturatedFat 0.1, Sodium 56.5, Carbohydrate 13.1, Fiber 2.5, Sugar 6.3, Protein 1.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #course #cuisine #preparation #soups-stews #asian #middle-eastern #iranian-persian #4-hours-or-less
You'll also love