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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the olive oil and butter in a stockpot over medium-high heat, and stir just until the butter melts. Add the onion and garlic and sauté until the onion softened and translucent, about 5 minutes. Stir in the carrots and sauté for 1 minute. | 2. Add the vegetable stock, bring to a boil, then reduce the heat and simmer, covered, until the carrots are very tender, about 20 minutes. | 3. Purée the soup until smooth. Return the soup to the stockpot. Whisk in the honey, ginger, cumin, and cinnamon. Add sea salt and pepper to taste. Warm over low heat for 1 to 2 minutes more. Serve warm or chilled. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
onion	1		peeled chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		peeled chopped	-	-	-	-
carrot	1 1/2		peeled trimmed sliced	78.72	18.3936	1.7856	0.4608
vegetable stock	3 1/2	cups		38.675	7.1936	1.8564	0.5414
honey	1 1/2	1/2		-	-	-	-
ginger	1/2	teaspoon		0.8	0.1777	0.0182	0.0075
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
cinnamon	1/8	teaspoon		-	-	-	-
sea salt black pepper			ground	-	-	-	-

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