Moroccan Carrot Soup

"Strictly Moroccan! Prep and cooking time are pretty much one and the same here."
 
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photo by Julie Bs Hive photo by Julie Bs Hive
photo by Julie Bs Hive
Ready In:
25mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Boil all ingredients until tender, about 20 minutes.
  • Cool and drain, reserving the liquid.
  • Puree the vegetables.
  • until completely smooth.
  • Add the reserved liquid and chill.
  • At serving time, garnish with minced coriander or parsley.

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Reviews

  1. This is a wonderfully simple summer soup which has become a firm favorite with the family during the hot Andalusian summer. We have eaten this cold and warm but we generally prefer the latter option. I use low sodium chix stock 1/2 teaspoon of cumin powder instead of seeds and sometimes add a pinch of harissa powder to the bowl when I want to kick it up a notch. Gracias Annacia!
     
  2. I don't do cold soups very often and I did serve this one at room temperature. Hubby balked at the spices but Carly and I enjoyed it very much. Made for ZWT3
     
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Tweaks

  1. This is a wonderfully simple summer soup which has become a firm favorite with the family during the hot Andalusian summer. We have eaten this cold and warm but we generally prefer the latter option. I use low sodium chix stock 1/2 teaspoon of cumin powder instead of seeds and sometimes add a pinch of harissa powder to the bowl when I want to kick it up a notch. Gracias Annacia!
     

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