Spicy Carrot Soup with mint and feta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
TB Oil1 Spanish Onion, thinly sliced1 celery stalk, chopped3-4 garlic cloves, minced1 TB finely chopped fresh ginger root1 pound carrots, quartered lengthwise and cut into rough chunks4-5 cups chicken or vegetable stock1/2 tsp crushed red pepper flakes1/2 c. couscous2 TB chopped fresh mint leavesKosher salt and black pepperfeta cheese for garnish
Place a stockpot over medium heat and, when it is hot, add the oil. Add the onion, celery, garlic, and ginger, and cook until tender, about 10-15 minutes.
Raise the heat to medium; add the carrots and cook for five minutes. Add the stock and cook, partially covered, until the carrots are very tender, about 25 minutes. Add the red pepper flakes and couscous (remove from heat?) cover, and let stand until the couscous has plumped, about five minutes. Stir in the mint and cilantro. Add salt and pepper to taste. Serve garnished with feta cheese.
Yields 6-8 cups.
Serving Size: This yields 6-8 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PSTARR.
Raise the heat to medium; add the carrots and cook for five minutes. Add the stock and cook, partially covered, until the carrots are very tender, about 25 minutes. Add the red pepper flakes and couscous (remove from heat?) cover, and let stand until the couscous has plumped, about five minutes. Stir in the mint and cilantro. Add salt and pepper to taste. Serve garnished with feta cheese.
Yields 6-8 cups.
Serving Size: This yields 6-8 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PSTARR.
Nutritional Info Amount Per Serving
- Calories: 124.9
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 630.2 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 3.1 g
- Protein: 5.9 g
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