Quinoa Soup with carrot

Quinoa Soup Recipe with carrot

The carrots pack a mega-dose of beta-carotene, which bolsters the immune system.

Quinoa is not only higher in protein than many grains but has a "springy" texture that
livens up the smooth, pureed soup.

Yields: 1 serving

Total Time: 0 hours 25 mins 

Ingredients

3/4 c. quinoa, rinsed well and drained

5 c. low-sodium chicken or vegetable broth

2 tbsp. unsalted butter

1 c. chopped onion (about 1 small)

1 tsp. whole cumin seeds (or 1/2 tsp ground)

1 tsp. whole coriander seeds (or 1/2 tsp ground)

1 bag (1 lb) baby-cut carrots

juice of 1 lime

salt and freshly ground pepper

 

Directions

1. Combine quinoa and 1 1/2 cups of the broth in a small pot. Bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer until quinoa is tender, about 12 to 15 minutes (it's fine if a little unabsorbed liquid remains in the pot).
2. Melt butter in a large pot over medium-high heat. Add onion and saute for 2 minutes. Add the cumin and coriander seeds and cook, stirring, until seeds are toasty and fragrant, about 1 minute more (30 seconds if you're using ground spices).
3. Add the carrots and remaining broth. Bring to a boil. Cover, reduce heat, and simmer until carrots are soft, about 10 to 15 minutes.
4. Puree soup in the pot with an immersion blender (or transfer to a regular blender) and process until smooth.
5. Add quinoa and any remaining broth to the soup. Season to taste with lime juice and salt and pepper.