Moroccan Carrot Soup
photo by Julie Bs Hive
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
Tweaks
-
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!