Moroccan Carrot Soup
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(32)
Ingredients
8 servings
- 2 tablespoons olive oil
- 2 fat shallots, or one onion, diced
- 1 tablespoons ginger, finely chopped
- 4 garlic cloves, chopped
- 1 lb carrots, peeled, sliced into 1/2 inch rounds
- 8 ounces potatoes, rough chopped
- 1 apple, rough chopped
- 2 cups veggie or chicken stock
- 2 cups water
- 1 can coconut milk
- 1/2 cup -1 cup orange juice ( juice from 1- 2 oranges)
- 1 teaspoon salt
- 1 tablespoon maple, sugar or honey
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1/2 teaspoon cayenne, or allepo, more to taste
How would you rate this recipe?
Preparation
Step 1
Heat oil in a large heavy bottom pot. Add onions and saute over med-high heat until tender and golden, 3-4 minutes. Turn heat to medium and add the ginger and garlic and cook for 2 more minutes, until golden and fragrant. Add the carrots, potatoes, apples, stock and water.
Step 2
Bring to a boil, turn heat down to low and simmer, covered for 15 minutes or until carrots are fork tender.
Step 3
Let this cool then blend in batches ( in a blender) until very very smooth and place back in the pot.
Step 4
Add coconut milk, salt, and spices and stir to combine, while reheating over low heat. Add the honey and orange juice to taste- starting with 1/2 cup, and more as needed.
Step 5
Taste, adjust salt and heat, adding more salt or cayenne if you like.
Step 6
Save recipe for the next time?
