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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Maham Sheraz
[email protected]This recipe sounds interesting. I'll have to give it a try.
Pranto Mollik
[email protected]I'm not sure about this recipe. I've never had carrot soup before.
Victor Shativ
[email protected]This recipe looks delicious and easy to make. I'm definitely going to try it.
Nthabiseng Julia
[email protected]I can't wait to try this soup!
Creighton Williams
[email protected]I love that this recipe uses simple, everyday ingredients.
Olamide Olateju
[email protected]This soup is so flavorful and comforting.
muna bhai mbbs
[email protected]I'm not usually a fan of carrot soup, but this recipe changed my mind. It's so delicious and easy to make.
Rushana bergman
[email protected]This is a great recipe for a cold winter day.
Asad Umar
[email protected]This soup is amazing! I love the way the carrots and spices come together to create a flavorful and comforting dish.