Moroccan Carrot Soup with Toasted Cumin
By Joe
Source: Bon Appétit — Bon Appétit Test Kitchen, Moroccan Carrot Soup.
A moroccan carrot soup recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Melt. Melt butter in large now saucepan over medium high heat tip in onion saut 2 minutes mix in carrots tip in broth bring to now bring to a bubble reduce heat lid and cook gently until carrots are very now tender about 20 minutes mix cumin seeds in small skillet over medium now high heat until fragrant 4 to 5 minutes leave to go cold finely grind in spice mill take out soup now from heat puree in now batches in blender until smooth put back to same pan beat in honey lemon juice and allspice taste and salt with salt and pepper ladle soup into now bowls drizzle yogurt over now sprinkle generously with cumin.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 3.3 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
- Low salt: 0.27 g salt per 100 ml (limit ≤ 0.3 g)
Per 100 ml of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 291 ml a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.5 g per serving
5 % of the 50 g daily maximum · 10 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 194 kcal |
| Protein | 6.4 g |
| Carbohydrate | 23.4 g |
| of which sugars | 13 g |
| of which free sugars | 2.5 g |
| Fat | 9 g |
| of which saturates | 4.7 g |
| Fibre | 3.8 g |
| Salt | 0.78 g |
Protein per 100 kcal
3.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
