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Moroccan Carrot Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.5532
Energy (kCal)66.696
Carbohydrates (g)15.7939
Total fats (g)0.6455
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium saucepan, bring stock to a boil and add whole carrots and garlic. Reduce heat and simmer until tender about 10 to 15 minutes. Remove half the carrots and set aside. | 2. Puree cooked carrots, garlic and stock; return to saucepan. Stir in cinnamon, cumin, paprika, and cayenne. | 3. Slice the reserved carrots into thin rounds and add to soup. | 4. Just before serving, stir in lemon juice, sugar and a dash or. | 5. Puree the remaining carrots, garlic, and stock and return to the saucepan. | 6. When you're ready to serve, stir in the lemon juice, sugar, and a dash of orange flower water, if using. Ladle into bowls and sprinkle with chopped parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable stock chicken 4 cups - - - -
    carrot 1 scraped trimmed 52.48 12.2624 1.1904 0.3072
    garlic clove 1 - - - -
    cinnamon 1/8 teaspoon - - - -
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    paprika 1/2 teaspoon 3.2430000000000003 0.6209 0.1626 0.1482
    cayenne pepper 1 dash - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    sugar 1/8 teaspoon 2.2942 0.5738 0.0 0.0
    orange flower water 1 dash - - - -
    parsley - - - -

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



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