Casablanca Carrot Soup

By carinem25

Vegan

Ingredients

• 2 T. olive oil
• 1 lb. carrots, cut into 1/8" rounds
• 2 green onions, minced (2T)
• 1 clove garlic, minced (1t.)
• 1/2 t. ground cinnamon
• 1/2 t. 1/2 t. ground tumeric
• 1/2 t. ground cumin
• 1/4 t. red pepper flakes
• 2 (14.5oz) cans veg broth
• 2 c. carrot juice
• 1 c. cooked long-grain brown rice
• 1/4 c. chopped mint
• 1 T. lemon juice
• 1 t. lemon zest
• sliced almonds and mint sprigs for garnish (optional)

Details

Servings 6

Preparation

Step 1

Heat oil in large pot over med-high. Add carrots, onions, garlic, cinnamon, tumeric, cumin, and red pepper flakes; saute 3 minutes. Add borth, and bring to a boil. Reduce heat to med-low; cover, and simmer 30-35 minuted until carrots are very tender.

Puree carrot mixture with carrot juice, rice, and mint in blender until smooth. Stir in lemon juice and zest. Return to pot to warm if necessary. serve hot or chilled, garnish with almonds and mint.