Ethiopian food - Carrot Coriander Soup Recip - Amharic English shorba Vegan injera

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock enhances flavor without extra cost.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley provides a fresh taste, while dried coriander is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats, while canola is budget-friendly.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add chopped carrots and cumin; stir to coat the carrots in spices.

Pour in vegetable broth and bring to a boil.

Reduce heat and simmer until carrots are tender, about 20 minutes.

Remove from heat and add fresh coriander leaves.

Blend the soup until smooth using an immersion blender or in batches with a countertop blender.

Return the soup to the pot and stir in lemon juice.

Season with salt and black pepper to taste.

Serve hot, drizzled with cream if desired.

Cooking Techniques

Spice Level:

Dietary