MOROCCAN CARROT SOUP
Make and share this Moroccan Carrot Soup recipe from Food.com.
Provided by Annacia
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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 SQUASH AND CARROT SOUP
Make and share this Moroccan Spiced Squash and Carrot Soup recipe from Food.com.
Provided by Miraklegirl
Categories Vegetable
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375° F.
- Cut squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet.
- Bake until squash can be easily skewered, 50 to 60 minutes.
- With a spoon, remove seeds and discard.
- Scrape the pulp from the skin.
- Reserve the pulp and discard the skin.
- Warm the olive oil in a soup pot over medium heat.
- Add the onions and cook until soft, 7 minutes.
- Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes.
- Add the squash, carrots, sugar, chicken stock, water, ½ teaspoon salt and 1/4 teaspoon pepper.
- Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes.
- Cool for 15 minutes.
- Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth.
- Strain soup through a fine strainer back into pot and gently reheat.
- If the soup is too thick, add additional water.
- Season with salt and pepper.
- Place the yogurt in a small bowl.
- Season with salt and pepper and stir well.
- To serve, heat the soup.
- Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt.
MOROCCAN CARROT SOUP WITH MUSSELS
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
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
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
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
MOROCCAN CARROT SOUP
Make and share this Moroccan Carrot Soup recipe from Food.com.
Provided by Sonya01
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 160.6, Fat 3, SaturatedFat 0.4, Sodium 92.1, Carbohydrate 29.4, Fiber 6.3, Sugar 7.2, Protein 6
MOROCCAN CARROT SOUP
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
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.
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MOROCCAN CARROT RED LENTIL SOUP - A CEDAR SPOON
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- Heat 2 Tablespoons olive oil in a large pot over medium heat. Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes. Add the carrots and sauté until carrots are tender, about 10 minutes.
- Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.
- You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a handheld immersion blender or regular blender to create a creamy soup. Sometimes I blend half and keep half chunky.
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