Strictly Moroccan! Prep and cooking time are pretty much one and the same here.
Make and share this Moroccan Carrot Soup recipe from Food.com.
- 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.
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!
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