45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 3 persons
Weight Per Serving: 423g
Price Per Serving: 2.21$
346kcal
Nutrition
Calories: 346kcal
Protein: 7.79%
Fat: 56.54%
Carbs: 35.67%
Ingredients
- 2 tbsp olive oil
- 1 cinnamon sticks
- 4 sage chopped
- 1 clove garlic minced
- 0.8 cup onion chopped
- 2 cups baby carrots
- 2 cups vegetable stock unsalted
- 0.5 tsp ground pepper
- 1 cup amaranth cooked ()
- 1 tsp salt
- 0.5 cups coconut milk unsweetened
- 1 tbsp hemp seeds
Equipment
Directions
- Heat oil in a nonstick sauce pan and add cinnamon stick. Immediately, add sage leaves and garlic and saut for few seconds.
- Add chopped onions and saut until translucent.
- Add baby carrots and mix well.
- Add vegetable broth and cayenne pepper.
- Mix and cover. Cook until it is properly boiled and the carrots are semi soft.
- Turn off the flame and let it cool until it is ready to be put into the blender.
- Remove the cinnamon stick from the soup and blend until smooth.
- Strain and again put the soup in the sauce pan and turn on the flame.
- At the first boil add cooked amaranth and salt.
- Mix well.
- Add coconut milk.
- Mix well and turn off the flame.
- Garnish with hemp seeds and serve hot.
Nutrition Facts
Properties
Nutrition Score
18.277826086957%
Flavonoids
Taste
Nutrients percent of daily need