Nutty Carrot Cumin Soup

Submitted by Harriet

"A delicious soup inspired by a Dr. Gillian McKeith recipe."

 

• Ready In: 55mins
• Ingredients: 9
• Serves: 8

ingredients

• 591.47 ml onions, chopped (about 3 medium)
• 6 garlic cloves, minced
• 946.36 ml carrots, peeled and chopped
• 354.88 ml celery, chopped (approx 5 stalks)
• 39.43 ml low-sodium vegetable bouillon granules (or enough for 8 cups of water)
• 6.16 ml cumin
• 1892.72 ml water
• 200 g ground almonds
• black pepper, to taste

directions

1. Bring onions, garlic, carrots, celery, stock and water to a boil.
2. Reduce heat and simmer until vegetables are tender (approx 30 minutes).
3. Remove from heat, strain vegetables (reserving the stock).
4. Blend vegetables in a food processor or blender until smooth.
5. Stir in ground almonds and enough stock to make desired soup consistency.
6. Add cumin and black pepper.

Reviews

[askkreno]

I took this recipe as a base and added to it based on stuff I had at home, and the result was awesome! I added a 29-ounce can of pumpkin, used 1 1/2 cups of cashews instead of almonds, added 2 tablespoons nutritional yeast and 1 tablespoon Dijon mustard, and then otherwise followed the instructions exactly. It was soooo yummy. This is a great base recipe to work with and get creative for people like me who are usually afraid to experiment in kitchen.