MOROCCAN SPICED CARROT SOUP
Make and share this Moroccan Spiced Carrot Soup recipe from Food.com.
Provided by Wendys Kitchen
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 99.1, Fat 4.5, SaturatedFat 1.6, Cholesterol 5.1, Sodium 80, Carbohydrate 14.6, Fiber 3.6, Sugar 7.6, Protein 1.4
MOROCCAN SPICED CARROTS
Create a carrot sensation with this simple idea for a dressing and experiment with your favourite veg
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Place the carrots in a steamer set over a pan of boiling water and cook for 7-10 mins until just soft. Mix together the remaining ingredients, then toss the warm carrots through the dressing.
- Sprinkle with extra chopped coriander to serve.
Nutrition Facts : Calories 95 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
SPICY MOROCCAN CARROT SOUP
This recipe has been submitted for play in ZWT9 - Morocco. This recipe is from cookbook: Fight Back with Food. This is a nice thick, creamy, spiced carrot soup. The cilantro garnish provides a fresh, clean finish.
Provided by Baby Kato
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
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.
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