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.
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 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
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
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
SPICY MOROCCAN CARROT SALAD
This is a twist on the traditional. This recipe seems to call for a lot of cilantro, that is no mistake. Adapted from "Plenty" by Yotam Ottolenghi.
Provided by threeovens
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Peel carrots and dice them; place in a large saucepan and cover with salted water.
- Bring to a boil, then reduce heat and simmer until crisp-tender, about 10 minutes; drain and leave in colander to dry out.
- Heat oil in a large skillet, over medium heat, and cook onion until softened and it begins to brown, about 12 minutes; add the cooked carrots, sugar, garlic, chile, green onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar, and preserved lemon (basically everything except the salt, cilantro, and yogurt).
- Remove from heat and season liberally with salt, stir well, and let cool.
- Before serving, stir in the cilantro, taste and adjust seasonings accordingly.
- Serve in individual bowls with a dollop of yogurt, drizzle of oil, and a sprinkling of extra cilantro.
Nutrition Facts : Calories 280.5, Fat 18.9, SaturatedFat 2.6, Sodium 165.4, Carbohydrate 28, Fiber 8, Sugar 13.3, Protein 3.1
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