xiaoxl/recipe_data huggingface dataset:
Asian Cucumber Thai Salad
Category: salad
By Kris10 in CA

This refreshing salad goes well with fish or chicken. It makes any heavy meal feel lighter with its crisp, light flavors -- definitely a favorite in our family.

Ingredients:
⅓ cup distilled white vinegar
⅓ cup white sugar
½ teaspoon ground coriander
½ teaspoon crushed red pepper flakes
½ teaspoon salt
2 pounds cucumbers - halved, seeded, and sliced
½ cup finely chopped red onion
2  roma (plum) tomatoes, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
¼ cup chopped roasted peanuts
2 sprigs fresh mint sprigs

Directions:
Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors. Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 169.2
Fat: 5 g
Saturated fat: 0.7 g
Carbohydrates: 30.5 g
Sugars: 22.6 g
Dietary fiber: 2.8 g
Protein: 4.3 g
Sodium: 299 mg
Twisted Air Fryer Shrimp Tacos
Category: uncategorized
By thedailygourmet

It only takes a short time to assemble these air fried shrimp tacos with the help of an air fryer. Oh and did you know the shell on a shrimp is edible?! That's something my fishmonger told me! I wasn't brave enough to try it, but feel free to, if you want!

Ingredients:
1 pound extra large shrimp (16-20 per lb.), shell on, deveined
¼ cup vodka
¼ cup orange juice
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 (5 ounce) package finely chopped lettuce
6 (6 inch) tortillas, warmed
¼ cup fresh chopped cilantro
1  red bell pepper, seeded and chopped
1 bunch chopped green onions, white parts only
3 tablespoons crema con sal (salted Mexican-style sour cream)
¼ cup shredded Mexican cheese blend, or to taste

Directions:
Combine vodka, orange juice, garlic, cumin, coriander, smoked paprika, paprika, and cayenne in a resealable plastic bag. Add shrimp and marinate for 20 minutes. Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes. Drain off marinade and air-fry shrimp for 6 minutes. Divide chopped salad amongst tortillas. Add cilantro, bell pepper, and the white parts of the green onion. Roughly chop shrimp (optional) and add to the tacos. Top with crema con sal and cheese.

Prep time: 20 mins
Cook time: 6 mins
Total time: 46 mins
Yields: 6 servings

Calories: 233.2
Fat: 6.6 g
Saturated fat: 3.2 g
Carbohydrates: 19.3 g
Sugars: 3.3 g
Dietary fiber: 3.7 g
Protein: 19.6 g
Cholesterol: 129.4 mg
Sodium: 169.9 mg
Mocha Brownies With Mint Filled DelightFulls™


Ingredients:
all-purpose flour, all-purpose flour, baking soda, butter, granulated sugar, eggs, vanilla extract

Directions:
PREHEAT oven to 350° F.  Line 13 x 9-inch baking pan with foil.  Lightly grease.
COMBINE flour, cocoa and baking soda in small bowl.
MELT butter in large, microwave-safe bowl on HIGH (100%] power until melted.    Stir in sugar.  Add eggs, one at a time, beating well after each addition.  Stir in coffee granule mixture and vanilla extract.  Gradually stir in flour mixture.  Fold in 1 cup DelightFulls morsels.  Spread into prepared baking pan.  Sprinkle remaining 1/2 cup DelightFulls morsels over batter.
BAKE for 28 to 31 minutes or until wooden pick inserted near center comes out slightly sticky.  Cool completely in pan on wire rack.
DRIZZLE with Coffee Glaze.  Allow to set slightly.  Lift out by foil edges to cutting board. Carefully remove foil.  Cut into bars.  Store in airtight container.
FOR COFFEE GLAZE:
DISSOLVE 1/2 teaspoon NESCAFÉ® TASTER'S CHOICE® House Blend 100% Pure Instant Coffee Granules and 1 tablespoon hot water in small bowl.   Stir in 1/2 cup powdered sugar and 1 1/2 teaspoons NESTLÉ® TOLL HOUSE® Baking Cocoa until smooth.
Another Eggplant Stew!


Ingredients:
olive oil, onion, eggplant, red bell pepper, green bell pepper, garlic cloves, diced tomatoes, bay leaf, thyme, rosemary, salt, paprika

Directions:
Heat oil in a large skillet, and saute onions for 2 minutes.
Add eggplant and carrots and saute for 5 more minutes, stirring frequently.
Add remaining ingredients and cook, covered, on medium-low heat for 5 minutes, stirring often.  Vegetables should be tender, but not mushy.
Kolokythakia Tiganita - Greek Battered Fried Zucchini / Courgett


Ingredients:
zucchini, olive oil, salt, soda water, sea salt, all-purpose flour, all-purpose flour

Directions:
Prepare zucchini: Cut zucchini slices in half if they are long. Slices measuring about 3 inches long work best.
Put slices in a bowl, salt, and let sit 20 minutes. Pour off liquid before putting in batter.
Make the batter: Pour the soda into a bowl, and stir in flour and salt slowly, using a whisk or fork to mix.
Fry: Bring oil to high heat.Coat zucchini in the batter, use a fork to place pieces in oil and fry 5-6 minutes, until golden on both sides and batter puffs up. Drain on absorbent paper toweling just long enough to remove excess oil.
Serve hot. (Serves 4 as a side dish, 6-8 as an appetizer/meze.].
Chopped Blue Cheese Salad


Ingredients:
pecans, cinnamon, dark brown sugar, butter, bibb lettuce, butter lettuce, lettuce, iceberg lettuce, green onion, olive oil, white vinegar, champagne vinegar, Dijon mustard, sour cream, fresh basil, blue cheese

Directions:
Preheat oven to 375 degrees F.
Slice each pecan half into three lengthwise pieces.
Mix together the cinnamon and brown sugar.
Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
Chop the lettuces into smallish bitesized pieces; use a salad spinner to wash and dry them.
Slice the green onion.
Whisk together the vinaigrette ingredients.
Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in].
Add the vinaigrette and toss thoroughly to coat.
Sprinkle with the chopped onion.
Break the cooled pecan slices apart and sprinkle them over the salad.
Serve and enjoy!
Note:  if taking this to a picnic or potluck, make sure you prepare it just before you go or the lettuces will get a bit limp after a couple of hours - it'll still tastes good, though.
Christine's Cheesesteak Rice


Ingredients:
green pepper, onion, butter, garlic cloves, black pepper, salt, cooked rice, provolone cheese, mozzarella cheese

Directions:
Saute peppers and onions in butter until tender on medium heat., Add garlic cloves and saute until lightly golden., Break steakumms into bite size pieces and fry with pepper and onion mix., Add pepper and salt then mix., Add the banana peppers and juice saute until mostly all the juice is absorbed., Add pre cooked rice and cook a few minutes, stirring to prevent sticking., Turn off the heat top with provolone cheese and stir until melted.
Apple Bacon Thanksgiving Dressing (Or Stuffing) F


Ingredients:
frozen chopped spinach, garlic cloves, orange marmalade, Red Delicious apples, button mushrooms, olive oil, celery, bacon, chicken broth, black pepper, bay leaf

Directions:
Set crock pot on LOW.
Thaw and drain spinach. Add to crock pot.
Add both boxes of stuffing mix.
Chop garlic and add.
Clean, dry, and slice mushrooms.
Clean and dice celery.
Saute celery and mushrooms in 2 T olive oil or butter until lightly browned and celery is not crunchy.Add to crock pot.
Chop bacon and add.
Peel and core apples. Dice and add to pot.
Add herbes de provence, orange marmelade, pepper and bay leaf.
Add only TWO cups of chicken broth at this time. Reserve the last cup only if you feel the stuffing needs more juice. If it looks like it's getting dry, add the last cup one hour before serving.
Leave cover on the crock pot. Stir once every hour. Cook on low 2-3 hours.
Healthier Easy Baked Tilapia
Category: seafood
By MakeItHealthy

This easy recipe for tilapia only takes a few minutes to prepare, uses few ingredients, and is flavorful. Use fresh minced garlic instead of garlic powder to make it healthier.

Ingredients:
4 (4 ounce) fillets tilapia
¼ teaspoon seafood seasoning (such as Old Bay®)
2 teaspoons butter
1 clove garlic, minced
1  lemon, sliced
1 (16 ounce) package frozen cauliflower with broccoli and red pepper
salt and ground black pepper to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees F). Lightly grease a 9x13-inch baking dish. Place tilapia fillets in the bottom of the baking dish and season with seafood seasoning. Melt butter with garlic in a small bowl in the microwave, about 30 seconds on medium; pour over fish. Top each fillet with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper. Cover the dish with aluminum foil. Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, 25 to 30 minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 172.4
Fat: 3.6 g
Saturated fat: 1.6 g
Carbohydrates: 7.5 g
Dietary fiber: 2.7 g
Protein: 24.8 g
Cholesterol: 46.8 mg
Sodium: 186 mg
Green Olive Dip (Maazat Zaytoon)


Ingredients:
green olives, tahini, fresh cilantro, fresh lemon juice, garlic cloves, cayenne, tomatoes, olive oil

Directions:
Place all ingredients except tomatoes and olive oil in a blender and blend until smooth.
Spread on a serving platter and refrigerate for 1 hour.
Garnish with tomato pieces, sprinkle with oil, and serve.
Spinach Salad With Lime Poppy Seed Dressing


Ingredients:
spinach, green onions, bean sprouts, mushroom, mandarin oranges, honey, lime zest, fresh lime juice, poppy seeds, salt, ground mace

Directions:
Tear spinach into small pieces.
Toss together spinach, scallions, and bean sprouts.
Layer mixture on salad plates and top with mushroom slices, mandarin oranges, and almonds, and chill.
Whisk together all ingredients for dressing except oil.
Slowly add oil, using whisk to stir constantly.
Drizzle dressing over salad on plates and serve.
Caramelized Onion Rice


Ingredients:
onion, garlic oil, extra virgin olive oil, chicken broth

Directions:
Heat extra virgin olive oil in a pot on medium/high heat.  Add diced onions and stir.  Cover and let them cook for 1-2 minutes, stir, and cover and let them cook for another 1-2 minutes, just until they turn brown.
Add rice, garlic oil, basil oil, and salt and pepper and stir until well combined.
Add chicken broth, stir, bring to a boil (should be fairly quick], cover, turn down to low and let simmer for 15 minutes.
Turn burner off and let rest for 5-10 minutes without taking the lid off.  When done, stir/fluff and serve.
Gobi Aloo (Indian Style Cauliflower with Potatoes)
Category: side-dish
By SHAHZADI

This is a basic Indian dish that is very tasty! Adjust the spices to your preferences! To  make it even better, you could add a bit of stewed tomatoes.

Ingredients:
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste
2  medium potatoes, peeled and cubed
½ teaspoon ground turmeric
½ teaspoon paprika
1 teaspoon ground cumin
½ teaspoon garam masala
salt to taste
1 pound cauliflower
1 teaspoon chopped fresh cilantro

Directions:
Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally. Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 135.3
Fat: 4 g
Saturated fat: 0.6 g
Carbohydrates: 23.1 g
Sugars: 4 g
Dietary fiber: 4.4 g
Protein: 4 g
Sodium: 331.5 mg
Lemon Pasta


Ingredients:
pasta, butter, lemon juice, lemon, zest of, half-and-half, parmesan cheese

Directions:
Cook the pasta al dente., Melt butter in a skillet with lemon juice and zest., Let the mixture bubble for 30 seconds., Add the half and half, salt, and pepper., Cook the sauce until the liquid is reduced by half., Toss with cheese and pasta and serve.
Bread and Butter Yellow Squash


Ingredients:
sweet onions, kosher salt, red bell pepper, green bell pepper, cider vinegar, sugar, celery seed, mustard seeds

Directions:
Combine squash and onion slices in a large enamel pot. If you want to make it extra pretty use a mandoline to slice them. Sprinkle with the salt. Stir to mix. Let stand 1 hour.
Add water to a water bath canner and allow it to come to a boil while you complete the next steps. Also, get a small pan of water boiling on the stove and toss your jar lids in to sterilize them.
Add the bell pepper, vinegar, sugar, celery seeds and mustard seeds to the squash and stir to mix. Bring to a boil and then fill sterilized pint jars with squash mixture. Remove any air bubbles, wipe jar rims. Remove lid from hot water and place on jar. Screw on the ring just until tight. You don't want to use Herculean strength here. Just like you would place the top back on the mayo jar.
Place hot filled jars in rack and into the boiling water. NEVER add cold jars to hot water. They will explode and shatter.
When water returns to a boil with jars in it, process for 5 minutes, or 10 minutes for altitudes of 1,001 feet to 6,000 feet. Over 6,000 feet, process for 15 minutes.
When time is up remove jars with a jar lifter and place on counter to cool and finish sealing. Refrigerate any jars that do not seal.
Bananas Foster Belgian Waffles
Category: uncategorized
By prell2k4

As a special treat for my mother, I created this recipe, which includes one of her favorite desserts and one of her favorite breakfast items. This creation also goes great with French toast, so make this as a special treat to your mom or any mom. Also a nice way to impress anyone with a special breakfast. I hope you enjoy as much as my mom did.

Ingredients:
1 ⅓ cups all-purpose flour
¾ teaspoon baking soda
2 teaspoons white sugar
¼ teaspoon salt
3  eggs
1 ½ teaspoons vanilla extract
1 ⅓ cups milk
⅓ cup melted butter
2 teaspoons baking powder
¼ cup butter
⅔ cup brown sugar
2 teaspoons rum flavored extract
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ cup whole pecans
½ cup pancake syrup (i.e. Mrs. Butterworth's®)
3  bananas, cut into 1/2 inch slices
1 cup heavy cream
¼ teaspoon vanilla extract
1 tablespoon confectioners' sugar

Directions:
Preheat a Belgium waffle iron. Whisk together the flour, baking soda, baking powder, white sugar, and salt in a bowl; set aside. Whisk together the eggs, 1 1/2 teaspoons vanilla extract, and milk in a bowl. Stir in the melted butter and flour mixture until a slightly lumpy batter forms. Cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes. Meanwhile, melt 1/4 cup of butter in a saucepan over medium heat. Stir in the brown sugar, rum extract, 2 teaspoons vanilla extract, and cinnamon. Bring to a simmer, the stir in the pecans and continue simmering for 1 minute. Stir in the pancake syrup and bananas, continue cooking until the bananas soften, about 4 minutes. Beat the heavy cream, 1/4 teaspoon of vanilla and confectioners' sugar with an electric mixer in a medium bowl until firm peaks form. Once waffles are done, spoon bananas Foster sauce over waffle and top with a dollop of whip cream.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 waffles

Calories: 1096.3
Fat: 60.3 g
Saturated fat: 33.5 g
Carbohydrates: 127.5 g
Sugars: 71.9 g
Dietary fiber: 4.3 g
Protein: 14.9 g
Cholesterol: 298.7 mg
Sodium: 960.8 mg
Zero Calorie Baked Pasta Bolognese


Ingredients:
olive oil, yellow onion, garlic cloves, sun-dried tomatoes, rosemary, black pepper, salt, cornstarch, milk, salt, cherry tomatoes, dried oregano

Directions:
To prepare the meatless ragout sauce, grease a medium sized skillet with olive oil and put it on the stove on low heat. Thinly slice the garlic, chop the onion and the rosemary and toss them in the pan. Let them fry for about 3-4 minutes.
Add in the lentils and, helping yourself with a wooden spoon, mix well so they absorb all the flavor.
Wait a couple of minutes then add in the tomato sauce. Mix well, adding salt, pepper, dried Italian herbs and the chopped sun dried tomatoes.
Let the meatless ragout sauce settle for at least 30 minutes.
In the meantime, prepare the dairy free béchamel sauce heating up the plant based milk you chose until very hot.
Pour the grape seed oil in a small pan and, on very low heat, add in the flour and mix energetically with a spoon until creamy.
Add in the hot milk little by little, constantly mixing to prevent the formation of lumps.
As the sauce starts to thicken, add in more milk until finished. Let it boil for a couple of minutes, fold in some nutmeg and Himalayan salt, then cover and take off the stove.
When all the seasonings are ready, cook the shirataki noodles in salted water for about 10 minutes. I know the instructions on the pack usually say to cook them for less time, but I find them too gummy when they are not well cooked and their overall texture, when too firm, is less similar to real pasta.
While the pasta boils, turn on the oven to 350 F and start greasing a casserole with a little bit of oil.
Strain the pasta, toss it in the pan with the meatless ragout sauce and mix well.
Transfer the pasta in the casserole and spread tufts of dairy free béchamel sauce as you go.
Top your casserole with the sliced cherry tomatoes, sprinkle some dried oregano on top and bake for 10-15 minutes.
Enjoy!
Salsa Di Parmigiano


Ingredients:
parmesan cheese, asiago cheese, garlic, fresh ground black pepper, basil, scallions, red pepper flakes, extra virgin olive oil

Directions:
Place all ingredients except olive oil into the bowl of a food processor.
Pulse for 10 seconds while adding olive oil.
Scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules.
Transfer mixture into a sealed container and refrigerate for up to one week.
*** Bring to room temperature before serving.
Dks Buttermilk Biscuits


Ingredients:
flour, sugar, baking powder, baking soda, salt, shortening, buttermilk

Directions:
Position the rack in the middle of the oven and preheat the oven t oo 450* F. Grease a baking sheet.
Sift together the dry ingredients into a large bowl. With a pastry blender or large fork blend in the shortening until a coarse meal forms. Pour in the buttermilk, and stir together the wet and dry ingredients just until a sticky dough forms.
Flour your hands and a pastry board or the counter. Turn the dough out and knead it gently ONLY four to six times. Pat the dough until it is about 1/2 inch thick. Cut it with a 2- or 3- inch-round biscuit cutter.
Transfer the biscuits to the baking sheet, arranging them so that they just touch each other. Bake about 10 minutes, or until they are raised and golden brown. (At the halfway point, turn the baking sheet from front to back to ensure even browning.].
Gina's Crusty Cornbread


Ingredients:
flour, yellow cornmeal, baking powder, salt, sugar, milk, eggs, butter, bacon fat

Directions:
Preheat oven to 400.  Place a 10-inch cast iron skillet in oven for 30 minutes.
In large bowl combine flour, cornmeal, salt, baking powder and sugar.  Make a well in the center and add milk, eggs and melted butter.  Stir just until moistened.
Remove skillet from oven and add bacon fat to skillet.  Swirl around to coat bottom and sides, then pour in cornbread mixture.  Smooth the top with a spatula, then place in oven and bake about 25 minutes, or until brown.
If you like, you can spread 2 tablespoons of butter on top of hot cornbread to melt.
Egg Waffles 3 or Gai Daan Jai


Ingredients:
flour, baking powder, cornstarch, sugar, water, eggs, evaporated milk

Directions:
Sift together the first 4 ingredients;
Beat the eggs and sugar.
Add milk and water.
Stir dry ingredients in, add oil last.
Heat both sides of griddle, add batter to about 80% full.
Close griddle and cook over medium heat for 2 minutes per side.
Remove with fork and serve immediately.
Cooking time is each egg waffle.
Mock Pina Colada


Ingredients:
pineapple, nonfat milk, water, Splenda sugar substitute

Directions:
Place everything except water and ice cubes in blender and process., Add a little ice cubes and water at a time to desired consistency., Serve cold., Enjoy!, No hangovers!
Creamy Basil Sauce


Ingredients:
margarine, garlic clove, flour, milk, salt, fresh basil, parmesan cheese, fresh black pepper

Directions:
Melt margarine in sauce pan and saute garlic for 1 minute.
At low temperature add flour.
Stir to make a paste.
Slowly add milk to paste until you achieve an even consistency.
Add salt, basil, parmesan or pecorino and pepper to sauce and cook over low heat until you reach a desired thickness.
Pour over freshly cooked pasta.
Radicchio, Green Bean, and Golden Raisin Salad


Ingredients:
golden raisin, white wine, star anise, radicchio, green beans, olive oil, salt, black pepper, white wine vinegar, black sesame seed

Directions:
Bring wine and star anise to a boil. Pour over raisins and let soak for at least 15 minutes. Drain and remove star anise.
In a skillet over medium heat, sauté green beans in oil until they begin to soften. Add radicchio and season with salt and pepper. Cook until radicchio begins to wilt and beans are still slightly firm.
In a bowl, whisk vinegar and sesame oil to make a vinaigrette. Season with salt and pepper.
Toss radicchio, green beans, and raisins together in the dressing. Garnish with sesame seeds.
Kansas City Strip Steak


Ingredients:
lemon juice, garlic cloves, sugar, paprika, salt, black pepper, beef bouillon granules

Directions:
Combine horseradish, lemon juice, garlic, sugar, paprika, salt, black pepper, and the bouillon granules.
Trim fat from the meat.
Rub mixture on both sides of steaks.
Cover; chill in refrigerator for 1 hour.
Grill on rack of uncovered grill directly over medium coals to desired doneness, turning once.
(Allow 12 to 15 minutes for medium].
Ol' Fashion Egg Coffee


Ingredients:
coffee, egg, cold water

Directions:
Fill the coffee pot with fresh, cold water, to just a bit obove the bottom of the spout.
Bring to a rolling boil.
Meantime, mix the coffee & the egg, INCLUDING the SHELL, in a small bowl.
When water comes to a boil, reduce heat until water is just boiling.
Add coffee/egg mixture to the water, stirring CONSTANTLY & adjust the heat so as NOT to boil over!
Now here's the tricky part -- stirring constantly, brew for about 3-5 minutes, until the "froth" disappears -- you can almost "feel" the water change.
Remove from the heat & pour in about 1 to 1 ½ cups COLD water & let set for 5-10 minutes -- this will make the grounds settle to the bottom.
There will be some grounds in the spout -- just pour them off.
ENJOY!
Chicken Garlic Ginger Healing Soup


Ingredients:
olive oil, fresh garlic, fresh ginger, ginger paste, cayenne pepper, salt, pepper, sweet onion, boneless skinless chicken breasts, fresh carrot, chicken broth, water, fresh spinach

Directions:
Heat olive oil in a large pan.
Add fresh garlic, fresh ginger, and onion.
Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
Add the chicken broth, water, chicken, and carrots.
Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour].
Add spinach and let cook for 5 minutes just before serving.
Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.