Moroccan-Spiced Carrot Soup
You can never have too many soup recipes, so give Moroccan-Spiced Carrot Soup a try. This recipe makes 10 servings with 114 calories, 2g of protein, and 5g of fat each. For $1.29 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It is brought to you by Vegetarian Times. 395 people have made this recipe and would make it again. Head to the store and pick up carrots, onions, fresh thyme leaves, and a few other things to make it today. It is perfect for Winter. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 59%. Moroccan-spiced Chickpea Carrot Soup, Moroccan Spiced Carrot Hummus, and Moroccan Carrot Soup are very similar to this recipe.
Servings: 10
Ingredients:
3 medium-size carrots, diced
Crème fraîche, for garnish
2 tsp. fresh thyme leaves, plus more for garnish
8 cloves garlic, minced (2 ½ Tbs.)
2 ½ tsp. harissa
2 large onions, chopped (about 3 cups)
2 large red bell peppers, diced (about 3 cups)
1 small russet potato, peeled and diced (about 1 cup)
1 ¼ cups tomato sauce (about 10 oz.)
2 Tbs. unsalted butter
6 cups low-sodium vegetable broth
Equipment:
sauce pan
immersion blender
food processor
blender
Cooking instruction summary:
Melt butter in large saucepan over medium heat. Add onions, peppers and garlic, and sauté 3 to 5 minutes, or until soft, stirring often. Add carrots and potato and cook 4 to 5 minutes more, or until potatoes begin to brown. Add broth, tomato sauce, harissa and 2 tsp. thyme. Reduce heat to medium-low and simmer 30 minutes, or until potatoes and carrots are soft. Transfer mixture in small batches to blender or food processor, or use an immersion blender, and purée until smooth. Season to taste with salt and pepper. Serve hot in demitasse cups or shot glasses, garnished with crème fraîche and thyme leaves, if desired.
Step by step:
1. Melt butter in large saucepan over medium heat.
2. Add onions, peppers and garlic, and sauté 3 to 5 minutes, or until soft, stirring often.
3. Add carrots and potato and cook 4 to 5 minutes more, or until potatoes begin to brown.
4. Add broth, tomato sauce, harissa and 2 tsp. thyme. Reduce heat to medium-low and simmer 30 minutes, or until potatoes and carrots are soft.
5. Transfer mixture in small batches to blender or food processor, or use an immersion blender, and purée until smooth. Season to taste with salt and pepper.
6. Serve hot in demitasse cups or shot glasses, garnished with crème fraîche and thyme leaves, if desired.
Nutrition Information:
covered percent of daily need
