Persian Carrot Soup
Published July 9, 1994
- Total Time
- 1 hour 20 minutes, plus refrigeration
- Rating
- Comments
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Ingredients
2 teaspoons vegetable oil
4 onions, chopped
3 cloves garlic, minced
1 eggplant, peeled, seeded and diced
2 tablespoons chopped parsley
1 rib celery, chopped
8 large carrots, peeled and chopped
2 potatoes, peeled and chopped
1 ½ teaspoons salt, plus more to taste
2 teaspoons freshly ground pepper, plus more to taste
2 teaspoons chopped fresh mint
Nutritional analysis per serving (4 servings)
53 grams carbs; 250 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 13 grams fiber; 996 milligrams sodium; 6 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
This is a lovely soup. I made it with chicken stock and added 2tablespoons ground Persian lime, also called Lemon Omani. It made it very peppery.
This is a lovely soup. I made it with chicken stock and added 2tablespoons ground Persian lime, also called Lemon Omani. It made it very peppery.