Inspired by the flavors of Moroccan cuisine, this silky carrot soup is subtly spiced with ginger, cumin, and cinnamon. The recipe is very adaptable, and a great canvas for the many wonderful spice blends available. Feel free to experiment, and substitute 1-1/2 to 2 teaspoons of your favorite spice blend — ras el hanout, curry powder, or Chinese five spice would all be great options.
Tip: Try thinning leftover soup with a little coconut milk when reheating — the coconut compliments the spices beautifully, and you'll have a whole new soup.
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, peeled and chopped
- 2 large cloves garlic, peeled and chopped
- 1-1/2 pounds carrots, peeled, trimmed and sliced
- 3-1/2 cups vegetable stock
- 1-1/2 teaspoons honey
- 1/2 teaspoon ginger
- 1/2 teaspoon cumin
- 1/8 teaspoon cinnamon
- Sea salt and freshly ground pepper to taste
- Place the olive oil and butter in a stockpot over medium-high heat, and stir just until the butter melts.
- Add the onion and garlic and sauté until the onion softened and translucent, about 5 minutes.
- Stir in the carrots and sauté for 1 minute.
- Add the vegetable stock, bring to a boil, then reduce the heat and simmer, covered, until the carrots are very tender, about 20 minutes.
- Using an immersion blender or regular blender, purée the soup until smooth.
- Return the soup to the stockpot. Whisk in the honey, ginger, cumin, and cinnamon.
- Add sea salt and pepper to taste.
- Warm over low heat for 1 to 2 minutes more.
- Serve warm or chilled.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||2 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||6 g|