Buffalo Carrot Soup

Meal worms are becoming standard fare these days, but have you tried Buffalo Worms?  This buffalo worm recipe blends the mild nutty flavors of crunch roasted buffalo worms with a light, slightly sweet Moroccan-style carrot soup.  At only 266 calories per bowl, this edible insect-bearing soup gives you enough Vitamin A (over 500% !)to set aside your night vision goggles and 13 grams of protein!

Fresh ground toasted cumin seeds are the secret to this buffalo worm recipe, don’t cheat and used regular ground cumin, you will be disappointed.  Buffalo worms can currently be purchased from Grub UK.

Simple Carrot Buffalo Worm Soup

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Simple carrot soup with delicious nutty roasted buffalo worms and fresh toasted and ground cumin seeds.

• courseMain Dish, Soup
• insect ingredientBuffalo Worm Recipe

Servings

4 large bowls

Servings 4 large bowls

Simple Carrot Buffalo Worm Soup 1 2 3 4 5 Votes: 4 Rating: 4.25 You: Rate this recipe! Print Recipe Simple carrot soup with delicious nutty roasted buffalo worms and fresh toasted and ground cumin seeds. courseMain Dish, Soup insect ingredientBuffalo Worm Recipe Servings 4 large bowls Servings 4 large bowls

Ingredients

• 2 tablespoons butter
• 1 chopped large yellow onion
• 1 1/2 pound large carrots peeled and diced
• 2 1/2 cups chicken or veggie broth
• 2 teaspoons cumin seeds
• 1 tablespoon honey
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon ground allspice
• 1/2 cup plain yogurt
• 1/2 cup buffalo worms can also substitute mealworms

Servings: large bowls

Units:MetricUS Imperial

Instructions

1. Melt butter in large saucepan over medium-high heat. Add onion and carrots, sauté 10 minutes.

   
2. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

   
3. Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Crush cumin seeds with mortar and pestle.

   
4. Toast buffalo worms in a lightly oiled non-stick pan for 1-2 min over medium heat until just browned at 350F.
5. Remove soup from heat. Puree with blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper.

   
6. Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with toasted cumin and buffalo worms.

Recipe Notes

You can substitute chopped mealworms for buffalo worms, but the buffalo worms generally have a more subtle flavor and their delicate size goes better with soup.