Moroccan Carrot Soup Recipes

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MOROCCAN CARROT SOUP WITH MUSSELS



Moroccan Carrot Soup With Mussels image

This is a Moroccan-style carrot soup, which can be served either hot or cold. Subtle sweetness (carrots), acidity (lemon), spice (cumin), fragrance (cilantro) and a touch of salinity (mussels) mirror the very aromas and flavor notes that the best of these German spätlese riesling wines deliver . The soup can also be made without the mussels, but not without the cilantro.

Provided by Florence Fabricant

Categories     soups and stews, appetizer, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 bunches carrots, peeled, in 1-inch pieces
Salt
freshly ground black pepper
Juice of 1 lemon
1 pound mussels, scrubbed
1/2 cup finely chopped cilantro leaves

Steps:

  • Heat 1/2 tablespoon oil in a 3-quart saucepan. Add onion. Cook over low heat until starting to soften. Stir in cumin, cook briefly, stirring. Add carrots and 6 cups water. Bring to a boil, lower heat and simmer, covered, until carrots are very tender, about 20 minutes. Cool briefly. Purée in a blender in two batches. Return soup to saucepan, season with salt and pepper and add lemon juice. Set aside until shortly before serving.
  • Place mussels in a shallow 2-quart saucepan or sauté pan. Add 1/2 tablespoon oil, toss over high heat about a minute, reduce heat to low, cover and cook until mussels open, 7 to 8 minutes. Remove mussels, draining well so juices stay in pan. Discard any that do not open. When mussels are cool enough to handle, shuck them into a bowl, discard shells and toss mussels with remaining oil and the cilantro. Strain mussel broth and add to soup.
  • Reheat soup. To serve, place a few mussels in each of 6 warm soup plates. Serve plates to guests. Ladle soup over mussels at the table. If not using mussels, fold cilantro into soup, ladle soup into bowls and drizzle each portion with remaining oil.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 6 grams

MOROCCAN CARROT SOUP



Moroccan Carrot Soup image

A recipe from the Organic Wales site. It lists organic ingredients, but that's up to you. It is a rich, satisfying soup.

Provided by Rhiannon and Matt

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

30 g organic butter
1 onion, finely chopped
4 garlic cloves, crushed
2 tablespoons freshly grated gingerroot
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
750 g organic carrots, scrubbed and chopped
1 large organic potato, peeled and chopped
1 1/2 liters vegetable stock
1 teaspoon organic honey
1 tablespoon orange juice
1 bunch fresh coriander, chopped

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



Moroccan Carrot Soup image

Make and share this Moroccan Carrot Soup recipe from Food.com.

Provided by ddav0962

Categories     Low Protein

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 cup white onion, chopped
1 lb carrot (large)
2 1/2 cups low sodium chicken broth
1 1/2 teaspoons cumin seeds
1 tablespoon honey
1 teaspoon lemon juice
1/8 teaspoon ground allspice
1/2 cup plain yogurt, stirred to loosen

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.

Nutrition Facts : Calories 175.5, Fat 8.2, SaturatedFat 4.6, Cholesterol 19.2, Sodium 191.3, Carbohydrate 22.6, Fiber 4, Sugar 13.1, Protein 5.8

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