Moroccan Carrot Soup

Name: Moroccan Carrot Soup
Yield: Serves 8
Ingredients: ½ teaspoon freshly ground pepper; ½ teaspoon salt; 3 tablespoons chopped fresh cilantro or mint; 1 cup julienne (2 inches long and ¼ inch thick) of carrot (optional); 2 tablespoons (or to taste) sugar; 6 cups Chicken Stock; ½ cup fresh orange juice; 5 cups peeled carrots cut into chunks; Pinch of cayenne pepper; ½ teaspoon ground cumin; 2 onions, chopped (1½ to 2 cups); 1 teaspoon cinnamon; 3 tablespoons unsalted butter

Preparation info

Serves
8

Difficulty
Medium

Appears in

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By Joyce Goldstein

Published 1992

About

It’s unlikely that this soup is served in Morocco. But the spices are those used in the classic Moroccan carrot salad, so why not change the format? Serve with carrot julienne and chopped mint.

Ingredients

3 tablespoons unsalted butter
2 onions, chopped (1½ to 2 cups)

Soup
Gluten-free

Method

Procedure

Melt the butter in a large saucepan over low heat. Add the onions and cook until translucent and tender, about 15 minutes. Add the spices, salt, and pepper and cook 2 to 3 more minutes. Add the carrot chunks and the chicken stock and bring to a boil. Then reduce the heat and simmer until the carrots are tender. Purée the soup in a blender. Return to the saucepan and add the