Carrot soup
Here is a recipe for carrot soup with a small twist.
Portions: 6
You will need the following ingredients:
- 1 tbsp camelina oil
- 2 garlic cloves
- 2 onions
- 4 carrots
- 3 celery stalks
- 6 1/2 cups (1625 ml) vegetables broth, divided
- Pepper
- Salt
- 1 tbsp whole wheat flour
- 1 tsp Kanel's Organic Cinnamon Toast spice blend
- 2 tbsp parsley
- 1 cup (250 ml) plain greek yogurt
Steps:
- Pit the oil in a cauldron and warm it up slightly.
- Add the garlics and the onions, and sautéed.
- Add carrots, celery and 1 1/2 cups (375 ml) vegetable broth.
- Bring to a boil, then simmer for 30 minutes.
- In a bowl, put the pepper, salt, Organic Cinnamon Toast spice blend, parsley and yogurt, then mix.
- Add it to the soup.
- Add 5 cups (1250 ml) of vegetable broth and mix.
- Reheat as needed.
- Enjoy and subscribe!
Voici une recette du soupe au carotte avec une petite twist.
Portions: 6
Vous aurez besoin des ingrédients suivant:
- 1 c. à soupe d'huile de caméline
- 2 gousses d'ail
- 2 oignons
- 4 carottes
- 3 branches de céleri
- 6 1/2 tasses (1625 ml) de bouillon de légumes, divisé
- Poivre
- Sel
- 1 c. à soupe de blé entier
- 1 c. à thé d'épices Tourbillon de cannelle biologique de Kanel
- 2 c. à soupe de persil
- 1 tasse (250 ml) de yogourt grec nature
Étapes:
- Verser l'huile dans un chaudron et la faire chauffer un peu.
- Ajouter les gousses d'ail et les oignons, et les faire revenir.
- Ajouter les carottes, le céleri et 1 1/2 tasse (375 ml) de bouillon de légumes.
- Porter à ébullition, puis laisser mijoter 30 minutes.
- Dans un bol, mettre le poivre, le sel, les épices Tourbillon de cannelle biologique, le persil et le yogourt, puis mélanger.
- Ajouter à la soupe.
- Ajouter 5 tasses (1250 ml) de bouillon de légumes et mélanger.
- Réchauffer au besoin.
- Savourez et abonnez-vous!
I’ve recently tried this carrot soup recipe that includes a special twist using Kanel’s Organic Cinnamon Toast spice blend, and it really adds a warm depth of flavor that I hadn’t expected in a vegetable soup. The camelina oil is a wonderful choice for sautéing the garlic and onions as it offers a mild, nutty taste while being rich in omega-3 fatty acids, which makes this soup not only tasty but also healthy. One tip I found useful is to simmer the carrots and celery gently in the 1 1/2 cups of vegetable broth to bring out their natural sweetness before adding the rest of the broth. This slow simmering really enhances the soup's base flavor. After simmering, blending or mixing the yogurt with the spice blend, herbs, and seasoning before adding it into the pot gave the soup a creamy texture without needing any cream, making it lighter but still indulgent. I also appreciated the use of whole wheat flour as a thickening agent because it adds subtle earthiness and fiber, which is often missing in creamy soups. The balance of spices with the cinnamon and fresh parsley lifted the soup, making it fragrant and inviting. Reheating this soup the next day actually intensified the flavors, so it’s perfect for meal prep. This recipe is vegetarian and uses simple pantry ingredients but elevates the usual carrot soup with unique elements like the cinnamon toast spice and camelina oil. It’s great for anyone looking to explore new flavor combinations in classic soups, and the recipe’s clear steps make it approachable even for beginner cooks. Don’t forget to taste and adjust salt and pepper at the end to suit your preference! Overall, this carrot soup is a comforting, nutritious option for cold days and a fantastic way to enjoy seasonal vegetables with an exciting spice twist.
