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    You are in: Home / Recipes / Moroccan Carrot Soup Recipe
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    Moroccan Carrot Soup

    Moroccan Carrot Soup. Photo by Julie B's Hive

    1/1 Photo of Moroccan Carrot Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Annacia's Note:

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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on August 11, 2011


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2007


      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

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Moroccan Carrot Soup

    Serving Size: 1 (444 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 169.9
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 1.0 g
    Cholesterol 9.0 mg
    Sodium 509.3 mg
    Total Carbohydrate 24.9 g
    Dietary Fiber 3.7 g
    Sugars 11.1 g
    Protein 9.1 g

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