If you’re looking for a way to use carob powder in a less sweet and palatable context, we highly recommend this carob vegetable recipe. Carob is incredibly tasty when used as a flavor enhancer and when cooked in a hearty broth. In the case of our Carob Spiced Hearty Vegetable Soup, roasted carob powder is part of the blend of herbs and spices that bring out the richness of our medley of cooked black beans, sweet potato, carrots and chayote.
The addition of soy sauce and balsamic vinegar definitely heightens the umami profile of this dish. However, albeit taste bud-stimulating, the resulting carob vegetable soup still takes you home. It’s pure comfort food. Perfectly balanced between sweet and savory.
If you’d prefer to use raw carob powder for this carob vegetable soup, that works too! This innovative carob culinary creation can be enjoyed as a main course or side dish. Garnish with fresh parsley or cilantro. Serve with your favorite crackers or rolls.
RECIPE: Carob Spiced Hearty Vegetable Soup
If you're looking for a way to use carob powder in a less sweet and palatable context, we highly recommend our Carob Spiced Hearty Vegetable Soup recipe. Carob is incredibly tasty when used as a flavor enhancer and when cooked in a hearty broth
Ingredients
- 2 cups cooked black beans, unsalted
- 1-2 quarts water
- 3 pcs carrots, diced
- 1 large chayote, peeled, cleaned/pitted and cubed
- 1 medium sweet potato, peeled and diced
- 1/4 cup The Australian Carob Co. Roasted or Raw Carob Powder
- 1 large onion, chopped
- 1 tbsp ginger, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsps pure and real soy sauce
- 1 tbsp balsamic vinegar
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
Instructions
- In a 4-quart soup or sauce pan, sauté the onion and ginger in the olive oil.
- When they start to be translucent and browning, add the soy sauce, balsamic, salt, herbs and spices.
- Add 1 1/2 quarts or liters of water and add the vegetables. Bring to a boil then cover and turn down heat to a slight boil.
- Cook the vegetables for at least one hour but two to three hours is best.
- Once it is fully simmered, stir in the carob powder and mix it well. Adjust spices to taste. Serve hot.
- Leftovers can be stored in the refrigerator. Stir and reheat for further servings.
