|Nutritional Guidelines (per serving)|
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.