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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the carrots into sticks and place on a baking tray, coat with the olive oil and honey. Place in the oven at 180 degrees for around 20-25 mins until just starting to go brown. | 2. In a large casserole dish fry the onion, ginger and garlic in a small amount of oil or butter for around 5 mins until the onion has caramelised. Add the cumin and chilli and fry for another minute. | 3. Put the carrots, onion mix and coriander into a blender along with around a glass of water. (If you have a hand held blender this step can be done in the casserole dish). Blend untill smooth. | 4. Add the stock cube into the casserole dish and enough boiling water to cover the bottom. Mix the stock cube in whilst scrapping the caramelisation off the bottom from the onion. | 5. Return the puréed carrots to the casserole dish and mix, add boiling water until the soup is your desired consistency. (for me around a litre). | 6. Add salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	750			39360.0	9196.8	892.8	230.4
coriander	1			0.0767	0.0122	0.0071	0.0017
honey	1	tablespoon		-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
vegetable stock	1			11.05	2.0553	0.5304	0.1547
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
onion	1			64.0	14.944	1.76	0.16
garlic clove	2			-	-	-	-
ginger	1	inch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.