Afghan

Cinnamon and Cardamom Infusion Afghan-Style Vegetable Soup

Name: Cinnamon and Cardamom Infusion Afghan-Style Vegetable Soup
Total time: 42 min
Yield: 4 servings
Cuisine: Afghan
Ingredients: 1 tbsp vegetable oil; 1 onion, diced; 2 cloves garlic, minced; 1 carrot, diced; 1 potato, diced; 1/2 cup red lentils; 1 tsp ground cumin; 1 tsp coriander; 1/2 tsp turmeric; 1/2 tsp salt; 1/4 tsp black pepper; 4 cups water or vegetable broth; 1/2 tsp ground cinnamon; 1/2 tsp ground cardamom; 1 tbsp maple syrup

A sweet and aromatic twist with a touch of cinnamon and cardamom for a unique flavor profile.

42 minutes4 servings

Method

Stir in cinnamon, cardamom, and maple syrup into the soup after simmering but before blending.
Heat oil in a pot over medium heat. Sauté onion and garlic until soft.
Add carrot, potato, and lentils. Stir in cumin, coriander, turmeric, salt, and pepper.
Pour in water or broth and bring to a boil.
Reduce heat and simmer for 25-30 minutes until vegetables are tender.
Blend soup to desired consistency if desired.

Soups Vegetarian Afghan

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