So it’s time for another belly warmer and this week we’re feeling Moroccan inspired with a delicious carrot soup. Using the traditional flavours of cumin, coriander, lemon and mint, this is a beautifully warming soup to share with family and friends during winter. Enjoy preparing and eating it as we did.
Serving Size: 6
- 2 tablespoons extra virgin olive oil
- 1 red onion (diced)
- a pinch Fine Pink Himalayan salt (to taste)
- 1.5kg carrots (cut into 2.5cm pieces)
- 1 teaspoon cumin ground
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- a pinch of chilli flakes (to your heat liking)
- 1/2 teaspoon saffron threads
- 1.5 litres of stock or bone broth (we used homemade chicken, but beef, lamb or vegetable is fine)
- 2 1/2 tablespoons of lemon zest
- 1 tablespoon of freshly squeezed lemon
- Fresh coriander and mint to garnish (chopped)
- Saute the onion and salt in olive oil over medium heat in a soup pan until translucent (about 4 minutes).
- Stir in the carrots, cumin, coriander (ground), cinnamon, chilli flakes and saffron threads and cook for another 5-10 minutes until aromatic and soft.
- Pour in 125ml of the stock/broth and simmer until the liquid is reduced by half.
- Add the remaining stock/broth and another pinch of salt and cook until the carrots are tender (about 20 minutes).
- Put the lemon zest in a blender and puree the soup in batches until it is very smooth. If need be, add additional broth to reach the desired thickness.
- Return the soup to the pot over low heat, stir in lemon juice and gently reheat.
- Season with extra salt and some black pepper if desired.
- Serve piping hot with a garnish of diced fresh coriander and mint leaves. Enjoy…
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