Carrot quinoa soup "Sunshine

Name: Carrot quinoa soup "Sunshine
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.2 kg Carrots; 2 Organic lemons; 100 g Quinoa; 10 Stem/s Herbs (e.g. parsley and mint); 300 g Double cream cheese; 1 Onion; 2 Garlic cloves; 7-10 Tbsp salt, ground cumin, sweet paprika, pepper; 2 TABLESPOONS Olive oil; 2 TABLESPOONS Vegetable broth (instant)

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

Looking for a mood enhancer? Our lemony cream puff is just right. Because when quinoa meets carrots, soul food for the soul is created.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1.2 kg Carrots
2 Organic lemons
100 g Quinoa
10 Stem/s Herbs (e.g. parsley and mint)
300 g Double cream cheese
1 Onion
2 Garlic cloves
7-10 Tbsp salt, ground cumin, sweet paprika, pepper
2 TABLESPOONS Olive oil
2 TABLESPOONS Vegetable broth (instant)

Directions

1
Peel, wash and finely dice the carrots. Peel onion and garlic, dice finely. Wash and dry lemons, grate the peel. Squeeze the fruit. Rinse quinoa hot and cook in 1⁄4 l salt water for about 15 minutes.
2
Meanwhile, fry the carrots, onion and garlic in the hot oil. Sprinkle with 1 tbsp. cumin and 1 tsp. paprika and sauté. Add 1.4 l water and broth, bring to the boil. Simmer for about 10 minutes.
3
Wash and pluck the herbs. Add lemon peel, lemon juice and half of the cheese to the soup, puree. Season with salt and pepper. Serve with quinoa, rest of cheese and herbs. Serve with flatbread.