Spicy Carrot Amaranth Soup

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
16%
Spicy Carrot Amaranth Soup
45 min.
3
346kcal
100%sweetness
26.99%saltiness
19.1%sourness
36.57%bitterness
5.49%savoriness
38.76%fattiness
100%spiciness

Suggestions

This Spicy Carrot Amaranth Soup is a delicious and hearty dish that will warm you up from the inside out. With a blend of spices and a hint of sweetness from the carrots, it's the perfect comfort food for a chilly day. The addition of amaranth gives this soup a unique twist, adding a nutty flavor and a boost of protein and fiber. The hemp seeds provide a crunchy contrast to the creamy soup, making this dish as satisfying as it is tasty.

This vegan and gluten-free soup is not only delicious but also packed with nutrients. The carrots provide a good source of vitamin A, while the amaranth is a complete protein, containing all the essential amino acids. This soup is also a good source of manganese, iron, and magnesium. With its blend of spices and health benefits, this soup is a flavorful and nourishing addition to your meal repertoire.

Whether you're looking for a cozy meal or a tasty way to boost your nutrient intake, this Spicy Carrot Amaranth Soup is sure to hit the spot. So, gather your ingredients, roll up your sleeves, and get ready to spice up your soup game!

Ingredients

  • tbsp olive oil 
  •  cinnamon sticks 
  •  sage chopped
  • clove garlic minced
  • 0.8 cup onion chopped
  • cups baby carrots 
  • cups vegetable stock unsalted
  • 0.5 tsp ground pepper 
  • cup amaranth cooked ()
  • tsp salt 
  • 0.5 cups coconut milk unsweetened
  • tbsp hemp seeds 

Equipment

  • sauce pan
  • blender

Directions

  1. Heat oil in a nonstick sauce pan and add cinnamon stick. Immediately, add sage leaves and garlic and saut for few seconds.
  2. Add chopped onions and saut until translucent.
  3. Add baby carrots and mix well.
  4. Add vegetable broth and cayenne pepper.
  5. Mix and cover. Cook until it is properly boiled and the carrots are semi soft.
  6. Turn off the flame and let it cool until it is ready to be put into the blender.
  7. Remove the cinnamon stick from the soup and blend until smooth.
  8. Strain and again put the soup in the sauce pan and turn on the flame.
  9. At the first boil add cooked amaranth and salt.
  10. Mix well.
  11. Add coconut milk.
  12. Mix well and turn off the flame.
  13. Garnish with hemp seeds and serve hot.

Nutrition Facts

Calories346kcal
Protein7.79%
Fat56.54%
Carbs35.67%

Properties

Glycemic Index
46.33
Glycemic Load
1.86
Inflammation Score
-10
Nutrition Score
18.277826086957%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
2mg
Kaempferol
0.26mg
Myricetin
0.03mg
Quercetin
8.14mg

Taste

Sweetness:
100%
Saltiness:
26.99%
Sourness:
19.1%
Bitterness:
36.57%
Savoriness:
5.49%
Fattiness:
38.76%
Spiciness:
100%

Nutrients percent of daily need

Calories:346.25kcal
17.31%
Fat:22.62g
34.81%
Saturated Fat:9.93g
62.07%
Carbohydrates:32.11g
10.7%
Net Carbohydrates:25.48g
9.27%
Sugar:8.49g
9.44%
Cholesterol:0mg
0%
Sodium:1481.47mg
64.41%
Protein:7.02g
14.03%
Vitamin A:12256.23IU
245.12%
Manganese:1.48mg
74.05%
Fiber:6.63g
26.53%
Phosphorus:256.18mg
25.62%
Copper:0.5mg
25.11%
Iron:4.12mg
22.88%
Magnesium:82.15mg
20.54%
Potassium:492.1mg
14.06%
Folate:55.5µg
13.87%
Vitamin K:14.46µg
13.77%
Vitamin B6:0.27mg
13.25%
Selenium:8.16µg
11.66%
Vitamin E:1.69mg
11.23%
Calcium:103.27mg
10.33%
Vitamin C:6.88mg
8.34%
Zinc:1.23mg
8.2%
Vitamin B3:1.19mg
5.94%
Vitamin B1:0.09mg
5.91%
Vitamin B5:0.47mg
4.75%
Vitamin B2:0.07mg
4.35%
Source:Foodista