|Moroccan Carrot Soup|
I like to have it as an appetizer course, a light meal with some bread, or even as a side dish (I can't be the only one who gets tired of salads and steamed veggies in the side-dish spot, can I?).
It's called "Moroccan" because it uses spices typical of that cuisine, not because the recipe itself actually comes from Morocco.
It's easy to make a big batch, and freezes well in single portions so that you can have a nice bowl anytime the mood hits you!
Moroccan Carrot Soup
Simmer until fork-tender
2 pounds Carrots (I use a 2# bag of baby carrots for convenience, but you can also clean & chop regular carrots)
Water Just to Cover Carrots
1 teaspoon ground Cumin
1 teaspoon ground Cinnamon
When carrots are tender, add
1 rounded Tablespoon Almond Butter
2 Tablespoons Lemon Juice
1 teaspoon Salt
puree soup in pot with immersion blender
Taste - you may want to add a dash of sweetener here, if your carrots weren't naturally sweet enough.
Adjust seasonings (Salt & Lemon Juice) to taste
Add more water if needed for desired texture.
I LOVE to garnish this one with Sambal Oelek, which is a wonderfully complex hot sauce with a relish-type texture. Use another favorite hot sauce if desired. My little girl loves it with no hot sauce at all.
This is being shared at:
In & Out of the Kitchen
Virtual Vegan Potluck