Carrot soup with baharat-spiced croutons
Prep time: 35 minutes
Cook time: 28 minutes (includes prep and cook time for croutons)
Recipe from Joanne Neft and Laura Kenny's "The Art of Real Food."
2 tablespoons olive oil or butter
1 cup onions, chopped
2 cloves garlic, diced
4 cups water
2 pounds organic carrots, peeled and thinly sliced
1 teaspoon salt
1/2 teaspoon baharat spice
Place oil in a soup pan; add onions and garlic.
Sauté until soft. Add water, carrots and salt.
Simmer until carrots are soft. Use a hand blender to purée carrot mixture. Add baharat and taste; add more in 1/2-teaspoon increments if desired.
Garnish with baharat-spiced croutons (recipe follows).
1 tablespoon butter, melted
1/2 loaf ciabatta bread, crusts removed, bread sliced into 1/2-inch cubes
1/2 to 1 teaspoon baharat spice
Salt and pepper to taste
Preheat oven to 375 degrees.
Combine butter and bread cubes. Add 1/2 teaspoon baharat. Add more in 1/2 teaspoon increments if desired. Salt and pepper to taste.
Roast on a sheet tray 8 minutes, until brown and crispy.
Per serving including croutons: 220 cal.; 5 g pro.; 35 g carb.; 7 g fat (2 sat., 4 monounsat., 1 polyunsat.); 7 mg chol.; 755 mg sod.; 5 g fiber; 9 g sugar; 30 percent calories from fat.