This Spicy Carrot Amaranth Soup is perfectly flavored with spices and is satisfying. It is vegan and gluten free with added protein.
It was a cold rainy Saturday evening with beautiful droplets on my patio, the temperatures were going down and I was cuddled in a couch with my favorite blanket.
I was listening to my favorite soft melodious numbers and the sound of the rain droplets added to the music. Somewhere in my mind the bell was ringing Sss! Sss! Soup! Hot spicy Soup! The thought made me crave for it.
I looked at my husband who was also happily cuddled and we exchanged a knowing look and smiled at each other. He was craving for the same. My daughter was happily dancing to the tunes and enjoyed every moment of the rain.
I looked into my refrigerator and saw the baby carrots sitting in the fresh produce drawer and some cooked leftover amaranth on the top shelf. I knew what I wanted to cook that evening.
A whole some healthy meal came to my mind immediately and Spicy Carrot Amaranth Soup was created.
Making of Spicy Carrot Amaranth Soup
The moment I added cinnamon stick to the warm oil my house was full of fragrance and made me hungrier.
The sage leaves gave a tangy flavor to the soup and the garlic added to the flavor of the appetizing soup.
With the coconut milk and hemp seeds I added to the nutrition of the soup.
One bowl of Spicy Carrot Amaranth Soup satisfied my happy tummy and my family as well.
If you get a chance to make this recipe then please leave a comment at the bottom and don’t forget to rate this recipe. You may also tag @kiipfit in Instagram and I will definitely shout it out there. I love seeing what’s cooking in your kitchen.
Spicy Carrot Amaranth Soup
- 2 tbsp olive oil
- 1 whole cinnamon stick
- 4 sage leaves (chopped)
- 1/2 tbsp dried garlic
- 3/4 cup chopped yellow onion
- 2 cups baby carrots
- 2 cups vegetable stock
- 1/2 tsp cayenne pepper powder
- 1 cup cooked amaranth
- Salt as per taste
- 1/2 cup unsweetened coconut milk (tetra pack)
- 1 tbsp hemp seeds
- Heat oil in a non stick sauce pan. Immediately add cinnamon stick, sage leaves and garlic. Saute for few seconds until garlic starts turning brown.
- Now, saute chopped onions in it until onions are translucent.
- Add baby carrots and saute again for 1-2 minutes or until the carrots are soft.
- Now, pour in vegetable stock and mix in cayenne pepper powder.
- Turn off the flame and let it cool. Once cooled take out the cinnamon stick and pour in a blender. Blend it smooth.
- Strain the soup and return it back to the sauce pan.
- Turn on the flame and heat the soup again. At the first boil add cooked amaranth and salt. Mix well.
- Once the soup is well heated turn off the flame and stir in coconut milk.
- Pour the soup in the soup bowls and garnish with hemp seeds.
- Enjoy immediately.
- Feel free to adjust the spice level as per your taste.
- Tastes best if serves immediately.
- This soup can be refrigerated for 2-3 days in an air tight glass container. Amaranth may stick to the bottom so stir and warm it up before consuming.
This sounds amazing, perfect for a rainy day.
Perfect for this rainy and gloomy time. Thanks for sharing thing recipe.
This sounds lovely, I like the addition of amaranth, it’s a grain I don’t cook often enough! It is the perfect soup for a cold and rainy day, I hope I get some soon so I can whip this up!
Jenni LeBaron says
I’ve never cooked with amaranth before but this soup looks incredibly cozy. I love the flavors of cinnamon, cayenne, and coconut milk in this recipe!
Jeannette (Jay Joy) says
What a great time of year for this soup It doesn’t hurt that it is vegan and gluten-free with added protein.
What a great recipe. I love carrots and spicy, so this is the perfect combo.
This soup looks amazing! I love the addition of cinnamon and can’t wait to try this!
Stine Mari says
Adding a cinnamon stick to this carrot soup sounds like a fantastic idea. It looks delicious!
Loving this wholesome meal. Never combined the two, but I am sure it would be a lovely addition. The crunch from amaranth seeds would be lovely.
Kacie Morgan says
It looks like such a hearty warming dish – ideal for a wet and rainy day! I’d love to take some to work for my lunch tomorrow.
Totally agree! its great for healing cold and cough also.
Jere Cassidy says
I have never had amaranth but after reading about it I would love to give it a try. The soup looks perfect for a cold day.
its a must try. Amaranth is a complete protein grain and is more nutritious than quinoa even.
Cathleen @ A Taste of Madness says
This soup looks perfect!! The cinnamon stick sounds like such a great addition!! Will make this when the weather gets cooler
Jacqui Debono says
I love soup for lunches when it starts to get cooler. I can make a big pot and it keeps me going for days. This looks really nutritious too, so I can have as much as I want!
Kelly Anthony says
Reading this post has me dreaming of this hot spicy soup and cooler weather. I”m counting down the days until I can enjoy a bowl of this spicy carrot amaranth soup.
Thank you Kelly. I hope you get a chance to devour this soup. It really is worth trying.
I started making this recipe thinking it asked for fresh amaranth greens and since I didn’t have the type of amaranth it called for, I continued making it with the greens. It was pretty tasty!
Thank you Shelby. It’s a great idea to use Amaranth greens as well.
Ellen @ From Scratch says
This sounds delicious and warming, just perfect for the fall weather chill. 🙂
Kathy Penney @ Penney Lane Kitchen says
Perfect recipe for this time of year. Looks delicious!
Thanks Kathy. Hope you enjoy this recipe!