Moroccan Carrot Soup

This Moroccan Carrot Soup has 16g protein for 420 calories per serving — full macros included, which most recipe sites omit.

Nutrition & macros (per serving)

Ingredients

• 1 Cup Carrots
• 1 Cup Onion
• 1 Cup Garlic Clove
• 1 Cup Cumin
• 1 Cup Coriander
• 1 Cup Olive Oil
• 1 Cup Garam masala
• 1 Cup Lemon Juice

Method

1. Step 1
2. Preheat oven to 180° C.
3. Step 2
4. Combine carrots, onion, garlic, cumin seeds, coriander seeds, salt and olive oil in a bowl and mix well. Transfer on a baking tray.
5. Step 3
6. Put the baking tray in preheated oven and roast for 10-12 minutes or till carrots soften. Remove from heat and cool.
7. Step 4
8. Grind the baked carrot mixture along with some water to make a smooth paste and strain in a bowl.
9. Step 5
10. Heat the carrot mixture in a non-stick pan. Add two cups of water and bring to a boil. Add garam masala powder and mix. Add salt and mix well.
11. Step 6
12. Remove from heat, add lemon juice and mix well.
13. Step 7
14. Serve hot.

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Recipe & nutrition data via TheMealDB. Macros are estimates — verify against your ingredients and portions.