Carrot Soup Moroccan Style Recipes

MOROCCAN CARROT SOUP

Steps:

• Boil all ingredients until tender, about 20 minutes.
• Cool and drain, reserving the liquid.
• Puree the vegetables.
• until completely smooth.
• Add the reserved liquid and chill.
• At serving time, garnish with minced coriander or parsley.

MOROCCAN CARROT SOUP

Steps:

• Heat the butter in a heavy-based saucepan.
• Add the onions, garlic, ginger, cumin, ground coriander, cayenne pepper and fry for two minutes.
• Add the carrots and potato and cook for ten minutes, stirring occasionally, until the vegetables are beginning to soften.
• Add the stock and bring to the boil. Loosely cover, reduce the heat and simmer gently for 30 minutes until the potato is cooked.
• Leave to cool slightly then stir in the honey and orange juice, and then blend it in batches.
• Return to the pan to heat and serve hot with fresh coriander to garnish.

MOROCCAN CARROT SOUP

Steps:

• Melt butter in large saucepan over medium-high heat. Add onion, saute 2 minutes. Mix in carrots. Add broth, bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
• Stir cumin seeds in small skillet over med-high heat until fragrant, 4-5 minute. Cool and then finely grind in spice mill.
• Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice and allspice. Season with salt and pepper.
• Ladle soup into bowls. Drizzle yogurt over, sprinkle generously with cumin.

MOROCCAN CARROT SOUP

Steps:

• Heat olive oil in a large saucepan. Add onion and cook over medium heat for 5 mins or until softened. Add the garlic and morrocan seasoing and cook, stirring for 30 seconds.
• Add carrots, potato, vegetable stock and lentils. Bring to the boil, reduce heat, cover and simmer over a medium heat for 20 minutes or until the carrots and potatoes are very tender.
• Blend soup mix in the saucepan using a stick blender. Season to taste with salt and black pepper.

SPICY MOROCCAN CARROT SOUP

Steps:

• In a saucepan, heat the oil over medium heat, add the onions and garlic, cook stirring frequently for 5 minutes, until onions are golden in color.
• Stir in the carrots, cinnamon, ginger, turmeric and paprika, cook for 1 minute. Add in the corrot juice, tomato paste, rice, salt, pepper and 2 cups of water, bring to a boil.
• Reduce to simmer, cover and cook for 20 - 30 minutes.
• Transfer to a food processor and puree until smooth.
• Garnish with cilantro and serve.