Moroccan Carrot Soup

Annacia's Note:

Strictly Moroccan! Prep and cooking time are pretty much one and the same here.

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 5 cups clear chicken stock
• 1/2 cup diced onion
• 1/2 teaspoon ground caraway
• 3/4 teaspoon cumin seed
• 1 tablespoon minced fresh garlic
• 1 tablespoon strained fresh lemon juice
• 1 tablespoon fresh lime juice
• 1 lb peeled carrot, sliced in 1/4 rounds

Directions:

1. Boil all ingredients until tender, about 20 minutes.
2. Cool and drain, reserving the liquid.
3. Puree the vegetables.
4. until completely smooth.
5. Add the reserved liquid and chill.
6. At serving time, garnish with minced coriander or parsley.

Reviews

[Mr Sparkle]

This is a wonderfully simple summer soup which has become a firm favorite with the family during the hot Andalusian summer. We have eaten this cold and warm but we generally prefer the latter option. I use low sodium chix stock 1/2 teaspoon of cumin powder instead of seeds and sometimes add a pinch of harissa powder to the bowl when I want to kick it up a notch. Gracias Annacia!

[Julie B's Hive]

I don't do cold soups very often and I did serve this one at room temperature. Hubby balked at the spices but Carly and I enjoyed it very much. Made for ZWT3