Spicy Carrot Amaranth Soup
By: iipfit
Published: Tuesday, October 28, 2014 - 8:19am

Ingredients




2 tbsp. olive oil
1 cinnamon stick
4 sage leaves, chopped
1 clove garlic, minced
¾ cup onions, chopped
2 cups baby carrots
2 cups unsalted vegetable broth
½ tsp cayenne pepper
1 cup amaranth (cooked)
1 tsp salt
½ cups unsweetened coconut milk
1 tbsp. hemp seeds

Preparation

1 1. Heat oil in a nonstick sauce pan and add cinnamon stick. Immediately, add sage leaves and garlic and sauté for few seconds. 2 2. Add chopped onions and sauté until translucent. Add baby carrots and mix well. 3 3. Add vegetable broth and cayenne pepper. Mix and cover. Cook until it is properly boiled and the carrots are semi soft. 4 4. Turn off the flame and let it cool until it is ready to be put into the blender. 5 5. Remove the cinnamon stick from the soup and blend until smooth. 6 6. Strain and again put the soup in the sauce pan and turn on the flame. 7 7. At the first boil add cooked amaranth and salt. Mix well. 8 8. Add coconut milk. Mix well and turn off the flame. 9 9. Garnish with hemp seeds and serve hot.

About

A healthy, vegan meal seasoned with fresh sage leaves.