carrot cardamom soup (from THE NEW MIDDLE EASTERN VEGETARIAN by Sally Butcher)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 104.9
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 785.1 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 3.9 g
  • Protein: 2.2 g

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Submitted by: NOIRE3

Number of Servings: 4


    1 medium onion
    6 large carrots
    2 cloves garlic
    1 knob ginger (peeled and chopped)
    1 tsp cardamom
    .5 tsp. tumeric
    1 Tbsp flour
    3 cups vegetable broth
    scant 1/2 cup coconut milk (optional)
    juice of 1 lime
    scant 1/2 cup of orange juice
    sweetener, salt and pepper to taste
    cooking spray


Use cooking spray. Add onions, carrots, garlic, ginger, cardamom and tumeric, and brown gently. After a few minutes add the flour and stir in. Then add the stock, orange juice and lime juice. Bring to a boil and set to simmer on a low heat for 30 minutes, or until the carrots are soft. Add the coconut milk (if using) towards the end.
Take off the heat and blend, adding sweetener, salt and pepper to taste.

*NOTE: Nutrition values are WITHOUT sweetener and WITH full fat coconut milk.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user NOIRE3.


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