Spicy Carrot Amaranth Soup
eatoplan
November 18, 2024
Spicy Carrot Amaranth Soup is a nourishing blend of warming spices, creamy coconut milk, and protein-packed amaranth—perfect for cozy nights or a light yet satisfying lunch. With aromatic hints of cinnamon, sage, and garlic, this velvety carrot soup delivers bold flavor and gentle heat in every spoonful.
Blended until smooth and finished with nutty amaranth and a sprinkle of hemp seeds, this plant-based recipe is naturally gluten-free, dairy-free, and full of nutrients. Ideal for those seeking comfort food with a healthy twist!
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Ingredients:
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| 2tbsp olive oil | |
| 1 cinnamon stick | |
| 4 sage leaves chopped | |
| 1clove garlic minced | |
| 0.75cup onions chopped | |
| 2cups baby carrots | |
| 2cups vegetable broth unsalted | |
| 0.5tsp cayenne pepper | |
| 1cup amaranth cooked, () | |
| 1tsp salt | |
| 0.5cups coconut milk unsweetened | |
| 1tbsp hemp seeds |
Directions
1.
Prepare the Base
1. Heat oil in a nonstick saucepan over medium heat. | 2. Add the cinnamon stick, followed by the sage leaves and garlic. Sauté for a few seconds until fragrant. | 3. Add the chopped onions and sauté until translucent. | 4. Stir in the baby carrots and mix well to combine.
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2.
Simmer the Soup
1. Pour in the vegetable broth and sprinkle in the cayenne pepper. Stir to combine, then cover and bring to a boil. | 2. Let it simmer until the carrots are tender but not fully soft, about 10-15 minutes.
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3.
Blend the Soup
1. Turn off the heat and let the soup cool slightly before transferring to a blender. | 2. Remove the cinnamon stick, then blend the soup until smooth and creamy.
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4.
Strain and Reheat
1. Strain the blended soup to remove any remaining solids, then return it to the saucepan. | 2. Reheat the soup over medium heat until it begins to boil.
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5.
Finish the Soup
1. Once boiling, add the cooked amaranth and salt. Stir to combine. | 2. Pour in the coconut milk, mix well, and turn off the heat.
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6.
Serve
Garnish with hemp seeds and serve hot for a comforting, spicy treat.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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