PERSIAN CARROT SOUP
Provided by Molly O'Neill
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h20m
Yield Four servings
Number Of Ingredients 11
Steps:
- Heat oil in a large, heavy nonreactive pot over medium heat. Cook onion and garlic for 5 minutes. Stir in eggplant and parsley and cook until softened, about 10 minutes. Add 8 cups water, celery, carrots and potatoes. Simmer for 15 minutes. Stir in salt and pepper and cook over low heat for 30 minutes. Let cool.
- In batches, puree the soup in a food processor. Refrigerate until cold. Season with salt and pepper to taste, divide among 4 bowls, garnish with mint and serve immediately.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 3 grams, Carbohydrate 53 grams, Fat 3 grams, Fiber 13 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 995 milligrams, Sugar 17 grams, TransFat 0 grams
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Faris Siddique
[email protected]I love Persian food! This soup looks amazing.
Miya Humphreys
[email protected]This is a great recipe! Thanks for sharing.
My Mostbat
[email protected]Can't wait to try this recipe!
Yusuf Muhammad
[email protected]This looks delicious!
robert kefitilwe
[email protected]I'll try it.
PupZero
[email protected]Okay.
Rok Shana
[email protected]Not bad.
Safi Earnings
[email protected]Meh.
Cruz Cortez
[email protected]I had high hopes for this soup, but it was unfortunately a disappointment. The flavors were muddled and the soup was too thick. I wouldn't recommend this recipe.
Noah Carraher
[email protected]This soup was a bit bland for my taste. I think it could have used more spices or maybe some lemon juice to brighten it up. Otherwise, it was a good soup.
Dane Allison
[email protected]I wasn't sure what to expect with this soup, but I was pleasantly surprised. It was delicious! The carrots were perfectly cooked and the spices were well-balanced. I will definitely be making this soup again.
tuashin sheak
[email protected]This Persian carrot soup is a must-try! It's creamy, flavorful, and packed with healthy ingredients. I love that it's also vegan and gluten-free. I'll definitely be adding this to my regular soup rotation.
Suresh gharti
[email protected]This soup was amazing! I loved the combination of carrots, ginger, and cumin. It was so flavorful and satisfying. I also appreciated that it was easy to make. I will definitely be making this soup again.
Sk Mofis Hosen
[email protected]I've made this Persian carrot soup several times now, and it's always a crowd-pleaser. The carrot flavor is so rich and comforting, and the spices add a nice depth of flavor. It's also really easy to make, which is always a bonus. I usually serve it
Matab Mohamed
[email protected]This Persian carrot soup was a delightful culinary experience! The flavors were rich and complex, with a perfect balance of sweet and savory. The carrots were tender and flavorful, and the addition of ginger and cumin gave the soup a warm and invitin