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Carrot Cumin Soup - Lunch Version

4 Servings Recipe By

Ingredients

  • 2 tablespoons Olive Oil
  • 1 1/4 cups dice Onion, Yellow
  • 2 teaspoons mince Garlic, Cloves
  • 4 cups dice Carrot
  • 2 1/2 cups Vegetable Broth/Stock
  • 1/2 teaspoons Cumin
  • 1/4 teaspoons Coriander, Ground
  • 1/2 teaspoons Sea Salt
  • 1 teaspoon juice Lemon

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 136 Calories
  • 8g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 744mg Sodium
  • 16g Total Carb
  • 4g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 2g Protein
  • 3 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Healing and Eating for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat oil in a saucepan over medium high heat.
  2. Add onions and cook for 3 minutes.
  3. Add in garlic and cook for another minute.
  4. Add carrots, vegetable broth, cumin, coriander and sea salt to saucepan.
  5. Bring to a boil.
  6. Reduce heat to low and allow to simmer for 15 minutes.
  7. Add lemon juice and blend with immersion blender, or in batches in regular blender.
  8. Allow to cool.
  9. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes until heated through.

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