Moroccan Carrot Soup
Ready In: 25 mins
Serves: 4
Yields: 4 bowls
Ingredients
- 4 cups vegetable stock or 4 cups chicken stock
- 1 lb carrot, scraped and trimmed
- 1 garlic clove
- 1⁄8 teaspoon cinnamon
- 1⁄4 teaspoon ground cumin
- 1⁄2 teaspoon paprika
- 1 dash cayenne pepper or 1 dash hot sauce
- 2 tablespoons fresh lemon juice (1 lemon)
- 1⁄8 teaspoon sugar
- 1 dash orange flower water (optional)
- fresh parsley (to garnish)
Directions
- In a medium saucepan, bring stock to a boil and add whole carrots and garlic. Reduce heat and simmer until tender about 10 to 15 minutes. Remove half the carrots and set aside.
- Puree cooked carrots, garlic and stock; return to saucepan. Stir in cinnamon, cumin, paprika, and cayenne.
- Slice the reserved carrots into thin rounds and add to soup.
- Just before serving, stir in lemon juice, sugar and a dash or.
- Puree the remaining carrots, garlic, and stock and return to the saucepan.
- When you're ready to serve, stir in the lemon juice, sugar, and a dash of orange flower water, if using. Ladle into bowls and sprinkle with chopped parsley.
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