Moroccan Carrot Soup

By Cookbook Directory

Recipe overview

Timing details are not provided for this recipe.

This is a warm and flavorful Moroccan Carrot Soup. It is a vegetarian dish, perfect as a starter or a light meal. Carrots are roasted with aromatic spices like cumin and coriander, then blended into a smooth, comforting soup.

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Serves:
Vegetarian
Moroccan
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Ingredients

Units: imperial

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  • 6 choppeds - Carrots (null)
  • 1 sliced - Onion (null)
  • 4 nulls - Garlic Clove (null)
  • 1 teaspoon - Cumin (tsp)
  • 0.5 teaspoon - Coriander (tsp)
  • 1 tablespoon - Olive Oil (tbs)
  • 0.25 teaspoon - Garam Masala (tsp)
  • 1 teaspoon - Lemon Juice (tsp)

Instructions

Step 1: Preheat your oven to 180°C. Make sure the oven is fully hot before proceeding. Step 2: In a large mixing bowl, combine the chopped carrots, sliced onion, 4 garlic cloves, 1 teaspoon of cumin, 0.5 teaspoon of coriander, salt, and 1 tablespoon of olive oil. Mix all ingredients together thoroughly until everything is well coated. Spread this mixture evenly in a single layer onto a baking tray. Step 3: Carefully place the baking tray into the preheated 180°C oven. Roast for 10 to 12 minutes, or until the carrots become soft. Remove the baking tray from the oven and set it aside to cool down completely. Step 4: Transfer the cooled, roasted carrot mixture into a blender or food processor. Add some water. Blend until the mixture forms a very smooth paste. Push this paste through a fine-mesh sieve or strainer into a clean bowl to remove any lumps. Discard any solids left in the sieve. Step 5: Pour the strained carrot mixture into a non-stick pan. Place the pan over medium heat. Add two cups of water and bring the mixture to a boil. Stir in the 0.25 teaspoon of garam masala powder. Add salt to taste and mix well. Allow the soup to simmer gently for 2-3 minutes. Step 6: Remove the pan from the heat. Stir in the 1 teaspoon of lemon juice. Mix well to combine all flavors. Step 7: Serve the Moroccan Carrot Soup immediately while it is hot.