North African Spiced Carrot Soup

Photo credit: MichellePetersJones / flickr.com / CC BY-NC-ND

Photo credit: MichellePetersJones / flickr.com / CC BY-NC-ND

This is a recipe that I’ve made again and again; easy to make, and yet it adds an exotic touch to any complementary meal.  I serve it with a variety of Moroccan dishes, and even Persian dishes.  The cumin and coriander make a smooth backdrop to the carrots, but it’s the ginger, orange juice & hint of cayenne that really make it sparkle!  A little potato adds silky texture; if your carrots aren’t sweet, use a sweet potato instead, or a bit of honey.

North African Spiced Carrot Soup

1 Litre + (1 quart +) vegetable boullion (stock)

1 Tbs. light olive oil

1 medium yellow onion; thinly sliced

1 tsp. salt

2 cloves garlic; minced

1½ tsp. ground cumin

1 tsp. ground coriander

2 tsp. fresh ginger root; grated

1 cayenne pepper

900 gr. carrots; thinly sliced

1 medium potato; thinly sliced

½ C. fresh orange juice

½ C. creme fraiche (cream cheese, or even yoghurt will do well too)

2 Tbs. fresh coriander leaves, coarsely chopped

Heat the olive oil in a soup pot & add the onion & ½ tsp. salt. Saute over medium heat until it begins to release its juices, about 5 minutes, then add the garlic, cumin, coriander, ginger, & a few pinches of cayenne. Cook until the onion is very soft, about 10 minutes, adding a little stock if it sticks to the pan.   Add the carrots, potato, 1 tsp. salt, & 1 qt. (1 L.) stock. Bring to a gentle boil and then reduce the heat, cover, & simmer until the carrots are very tender, about 15 minutes. Puree the soup in a blender or food processor until smooth, using a little extra stock if needed. Return to the pot, add the orange juice, & thin with stock to the desired consistency. Season with salt to taste and, for additional heat, a pinch or two of cayenne.  Garnish each serving with a swirl of creme fraiche & sprinkle with cilantro.

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2 thoughts on “North African Spiced Carrot Soup

  1. Looks delicious… Will try this soon!

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