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Jordanian Carrot and Almond Soup

Creamy carrot soup with cinnamon, cumin and ginger topped with cruched almonds

Jordanian Carrot and Almond Soup

Ingredients:

6 Large Carrots, chopped
3 Cloves Garlic, crushed
3 Cups Milk
1/4 Cup Olive Oil
1 Tsp Ground Cinnamon
1 Tsp Ground Coriander
1 Tsp Ground Cumin
1 Tsp Ground Ginger Powder
Salt and Pepper to taste
1/4 Teasp Corn Flour
1 Cup Almonds, Cruched

Method:

  1. Boil carrots for 15-20 minutes until soft then drain.
  2. Put carrots, garlic, milk and olive oil and spices into a blender for 3 minutes until smooth.
  3. Pour ingredients into a saucepan bring to a boil then simmer on a low heat for 8-10 minutes.
  4. Mix corn flour with 1/4 cup warn water until dissolved then pour into saucepan and stir for 2-3 minutes until soup has thickened.
  5. Mix through crunched almonds and serve hot.







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