Hippyfied Carrot Cumin Soup
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 9.85 ml almond oil
- 4.92 ml peanut oil
- 1656.13 ml carrots, washed & thinly sliced into coins
- 236.59 ml celery, minced, heart & leaves are best
- 473.18 ml onions, thinly sliced
- 7.39 ml cumin, crushed
- 1.23 ml salt
- 2.46 ml pepper
- 9.85 ml molasses
- 44.37 ml lemon juice
- 1419.54 ml water
- 1 vegetable bouillon cube, no salt variety
- 118.29 ml multi-grain hot cereal, uncooked (rolled whole grains ( oats, wheat, rye, barley)
directions
- Heat oils in dutch oven or other large heavy-bottomed pot that can hold at least 4 quarts.
- Add carrots and sauté over medium to medium high heat. Do not let burn, but it is okay to caramelize edges of carrots. Adjust heat as needed for even cooking.
- Add sliced onion and continue to stir occasionally until onions and carrots begin to soften.
- Add celery and stir.
- Add cumin, stir to mix and to lightly cook cumin, about one minute.
- Add six cups of water, one bullion cube, salt & pepper (to taste since your pepper may be stronger or weaker than mine), molasses, lemon juice, rolled grains mix.
- Boil, then set to simmer w/lid on pot until veggies are tender & grains are cooked. May take 30 minutes or more.
- When ready, cool soup a bit for safety for the blender. Blend at least half of the soup until smooth, then add back to pot.
- Bring back to simmer, then serve.
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