Spicy Carrot Soup with mint and feta
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Spicy Carrot Soup with mint and feta calories by ingredient
Number of Servings: 6
Ingredients
-
TB Oil
1 Spanish Onion, thinly sliced
1 celery stalk, chopped
3-4 garlic cloves, minced
1 TB finely chopped fresh ginger root
1 pound carrots, quartered lengthwise and cut into rough chunks
4-5 cups chicken or vegetable stock
1/2 tsp crushed red pepper flakes
1/2 c. couscous
2 TB chopped fresh mint leaves
Kosher salt and black pepper
feta cheese for garnish
Tips
Be sure to cook the carrots until very soft, as underdone carrots will ruin the soup!
Directions
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.