Persain Carrot Soup Recipes

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PERSIAN LENTIL STEW



Persian Lentil Stew image

My mom's lentil stew always comforted me as a child so this is a recipe close to my heart. Earlier this week my husband told me he was craving it so I made my own version of the soup. I tweaked the recipe by adding some herbs and spices not traditionally used in this dish (paprika, red pepper flakes, and red onion). This stew is great for a winter evening or in the summertime served with some tangy yogurt. Enjoy!

Provided by Persian Spice Elevator

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 2h21m

Yield 8

Number Of Ingredients 21

2 cups dried lentils
1 tablespoon butter, or to taste
2 carrots, finely chopped
3 stalks celery, finely chopped
1 yellow onion, finely chopped
3 cloves garlic, minced
2 tablespoons ground paprika
2 tablespoons ground turmeric
1 tablespoon kosher salt
2 teaspoons red pepper flakes
2 teaspoons ground cinnamon
freshly ground black pepper to taste
2 tablespoons olive oil
1 quart beef broth
1 cup boiling water, or as needed
2 cups chopped spinach
2 limes, juiced
2 tablespoons chopped green onions
2 cubes beef bouillon
½ cup plain nonfat yogurt, or to taste
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Place lentils in a large container and cover with several inches of cool water; let soak for 10 to 15 minutes. Drain.
  • Melt butter in a Dutch oven over medium heat. Add carrots, celery, onion, and garlic; cook and stir until lightly golden brown, 5 to 7 minutes. Stir in paprika, turmeric, salt, red pepper flakes, cinnamon, and pepper. Add lentils and olive oil; cook and stir until lentils are coated with oil, 1 to 2 minutes.
  • Pour beef broth into the Dutch oven; bring to a boil. Simmer, adding boiling water as lentils absorb the broth to maintain a stew consistency, about 20 minutes. Stir in spinach, lime juice, green onions, and beef bouillon cubes. Continue simmering until lentils are soft, about 1 hour.
  • Serve stew topped with spoonfuls of yogurt and fresh parsley.

Nutrition Facts : Calories 267.8 calories, Carbohydrate 39.2 g, Cholesterol 4.2 mg, Fat 6.3 g, Fiber 17.9 g, Protein 16.1 g, SaturatedFat 1.8 g, Sodium 1385.5 mg, Sugar 4.2 g

PERSIAN CARROT SOUP



Persian Carrot Soup image

Provided by Molly O'Neill

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h20m

Yield Four servings

Number Of Ingredients 11

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 1/2 teaspoons salt, plus more to taste
2 teaspoons freshly ground pepper, plus more to taste
2 teaspoons chopped fresh mint

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 3 grams, Carbohydrate 53 grams, Fat 3 grams, Fiber 13 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 995 milligrams, Sugar 17 grams, TransFat 0 grams

PERSAIN CARROT SOUP



Persain Carrot Soup image

This is a smooth, mellow soup that can be served hot or cold. If you like, you can add cooked rice or noodles to the finished soup.

Provided by morgainegeiser

Categories     Southwest Asia (middle East)

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

1 teaspoon olive oil
1 large leek, chopped, white part only
6 garlic cloves, crushed
5 cups vegetable broth
1 lb carrot, sliced into 1/4 inch slices
1 teaspoon ground cumin
1 bay leaf
2 tablespoons lemon juice
1 tablespoon sugar

Steps:

  • Heat oil in a large saucepan over medium heat. Add leek and garlci.
  • Cook, stirring frequently, 3 minutes.
  • Add small amounts of water if necessary, about a tablespoon at a time, to keep from sticking.
  • Add broth, carrots, cumin and bay leaf. Bring mixture to a boil, then cover and reduce heat to medium-low, and simmer 45 minutes or until carrots are tender. Remove and discard bay leaf.
  • Working in small batches, puree soup, then return to saucepan. Stir in lemon juice and sugar.
  • Serve hot or cold.

Nutrition Facts : Calories 62, Fat 1.1, SaturatedFat 0.1, Sodium 56.5, Carbohydrate 13.1, Fiber 2.5, Sugar 6.3, Protein 1.2

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