Medium
Trending
37Comments
Total Time
45 min
Servings
3
Calories
346
Difficulty
Medium
About This Recipe
IngredientsStep by Step InstructionsHeat oil in a nonstick sauce pan and add cinnamon stick. Immediately, add sage leaves and garlic and saut for few seconds.
3 minAdd chopped onions and saut until translucent.
3 minAdd baby carrots and mix well.
3 minAdd vegetable broth and cayenne pepper.
3 minMix and cover. Cook until it is properly boiled and the carrots are semi soft.
3 minTurn off the flame and let it cool until it is ready to be put into the blender.
3 minRemove the cinnamon stick from the soup and blend until smooth.
3 minStrain and again put the soup in the sauce pan and turn on the flame.
3 minAt the first boil add cooked amaranth and salt.
3 minMix well.
3 minAdd coconut milk.
3 minMix well and turn off the flame.
3 minGarnish with hemp seeds and serve hot.
3 min
Nutrition FactsPer serving (recipe makes 3 servings)
346kcal
Calories
17% Daily Value
23g
Fat
35% Daily Value
10g
Saturated Fat
62% Daily Value
32g
Carbohydrates
11% Daily Value
25g
Net Carbohydrates
9% Daily Value
8g
Sugar
9% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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