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Carrot soup with almond and orange oil
Also try this delicious carrot soup with almond and orange oil
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Ingredients
Directions
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Heat 2 tablespoons of olive oil and fry the carrot and onion without coloring them.
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Add the cinnamon and the cumin, fry them briefly and pour in the stock. Cook gently for 12 minutes.
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Roast the almonds golden brown in a dry hot frying pan.
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Mix the juice and the grater of the orange through the rest of the olive oil. Puree the soup.
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Serve the soup sprinkled with almond and mint. Pour a dash of orange oil just before eating.
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Nutrition
235Calories
Sodium0% DV0g
Fat31% DV20g
Protein6% DV3g
Carbs3% DV9g
Fiber0% DV0g
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