Spicy Moroccan Carrot Soup Recipes

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.

HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)

Steps:

• Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
• Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

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 SPICED CARROT SOUP

Steps:

• Place the olive oil and butter in a stockpot over medium-high heat, and stir just until the butter melts. Add the onion and garlic and sauté until the onion softened and translucent, about 5 minutes. Stir in the carrots and sauté for 1 minute.
• Add the vegetable stock, bring to a boil, then reduce the heat and simmer, covered, until the carrots are very tender, about 20 minutes.
• Purée the soup until smooth. Return the soup to the stockpot. Whisk in the honey, ginger, cumin, and cinnamon. Add sea salt and pepper to taste. Warm over low heat for 1 to 2 minutes more. Serve warm or chilled. Enjoy!

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.