
Moroccan Style Carrot Soup
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Created for the Bard's Banquet, 2018 Shakespeare Festival, Stratford.
Category:
Soup
Style:
Gluten Free, Vegan, Vegetarian
Keyword:
Carrot, Morroccan, Soup
Quantity: 1 litre
Ingredients
- 1 tbsp olive oil
- 125 g chopped brown onion
- 2 cloves garlic approximately 2 grams
- 500 g carrots cut into 1½ - 2 cm pieces
- 2 tsp finely grated fresh ginger
- 3 cups water
- 2 Massel chicken stock cubes
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/8 tsp freshly ground white pepper
- sea salt to season
- 2 tsp maple syrup
- 1 tsp fresh lemon juice
- 1/8 tsp ground allspice
Instructions
-
Melt the olive oil in a large saucepan over medium heat. Add the onion and saute gently until soft, add the garlic, cumin and coriander and saute for 2 minutes.
-
Turn the heat to medium-high and add the carrot, ginger and white pepper and stir to combine.
-
Add the water and stock cubes and bring to the boil.
-
Reduce heat to simmer, cover the saucepan with a lid and simmer until the carrots are very tender (20-30 minutes).
-
Remove from heat and puree in batches in a blender until smooth.
-
Return to a clean pan and stir through the maple syrup, lemon juice and allspice.
-
Serve hot.
Notes
- Massel stock cubes are gluten free and vegan.
- I like to serve this soup with a little yoghurt and cumin salt on the side, allowing each person to add according to their taste.