Tangy Carrot and Peppers Soup Recipe
Ingredients
- 2 carrots
- 1 red pepper
- 1 teaspoon whole cumin
- 2 teaspoons of tamarind paste
- 1 cup water or as per desired soup consistency
Directions
- Slice the carrots and pepper roughly.
- Add the chopped veggies to a blender. Add the cumin and tamarind paste. Add the water and blitz until it is smooth.
- Transfer to a pot and gently heat it for a minute or two. Serve immediately.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 2 servings | |
| Calories 41 | |
| Calories from Fat 4 | 10% |
| Total Fat 0.51g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 46mg | 2% |
| Potassium 295mg | 8% |
| Total Carbs 8.61g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.65g | 3% |
| Protein 1.17g | 2% |
Languages
Comments
Loading older comments, please wait...
