Moroccan Spiced Carrot Soup Food

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MOROCCAN SPICED SQUASH AND CARROT SOUP



Moroccan Spiced Squash and Carrot Soup image

Make and share this Moroccan Spiced Squash and Carrot Soup recipe from Food.com.

Provided by Miraklegirl

Categories     Vegetable

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 14

1 butternut squash, about 1 1/2 to 2 pounds
3 tablespoons olive oil
1 large yellow onion, chopped
1 1/2 teaspoons paprika
1 1/2 teaspoons cumin
1 teaspoon turmeric
1 1/2 teaspoons ground coriander
4 large carrots, coarsely chopped
1 teaspoon sugar
3 cups chicken stock
3 cups water
salt & freshly ground black pepper
3 tablespoons chopped fresh cilantro
1/2 cup plain yogurt

Steps:

  • Preheat oven to 375° F.
  • Cut squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet.
  • Bake until squash can be easily skewered, 50 to 60 minutes.
  • With a spoon, remove seeds and discard.
  • Scrape the pulp from the skin.
  • Reserve the pulp and discard the skin.
  • Warm the olive oil in a soup pot over medium heat.
  • Add the onions and cook until soft, 7 minutes.
  • Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes.
  • Add the squash, carrots, sugar, chicken stock, water, ½ teaspoon salt and 1/4 teaspoon pepper.
  • Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes.
  • Cool for 15 minutes.
  • Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth.
  • Strain soup through a fine strainer back into pot and gently reheat.
  • If the soup is too thick, add additional water.
  • Season with salt and pepper.
  • Place the yogurt in a small bowl.
  • Season with salt and pepper and stir well.
  • To serve, heat the soup.
  • Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt.

SPICY MOROCCAN CARROT SOUP



Spicy Moroccan Carrot Soup image

This recipe has been submitted for play in ZWT9 - Morocco. This recipe is from cookbook: Fight Back with Food. This is a nice thick, creamy, spiced carrot soup. The cilantro garnish provides a fresh, clean finish.

Provided by Baby Kato

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, thinly sliced
3 garlic cloves, thinly sliced
1 lb carrot, thinly sliced
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground turmeric
1/2 teaspoon ground paprika
1 cup carrot juice
2 tablespoons tomato paste
3 tablespoons rice
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup fresh cilantro, chopped

Steps:

  • In a saucepan, heat the oil over medium heat, add the onions and garlic, cook stirring frequently for 5 minutes, until onions are golden in color.
  • Stir in the carrots, cinnamon, ginger, turmeric and paprika, cook for 1 minute. Add in the corrot juice, tomato paste, rice, salt, pepper and 2 cups of water, bring to a boil.
  • Reduce to simmer, cover and cook for 20 - 30 minutes.
  • Transfer to a food processor and puree until smooth.
  • Garnish with cilantro and serve.

HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)



Harira (Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon) image

A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.

Provided by Joan Nathan

Categories     Rosh Hashanah/Yom Kippur     Soup/Stew     Dinner     Kosher     Vegetarian     Chickpea     Lentil     Parsley     Cilantro     Carrot     Tomato

Yield 8-10 servings

Number Of Ingredients 18

4 tablespoons olive oil
1 large onion, diced (about 2 cups)
3 stalks celery, diced (about 1 1/2 cups)
3 large carrots, peeled and cut in rounds
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving
Salt to taste
1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
7 cups (1 2/3 liters) chicken or vegetable stock
1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained
1 cup (370 grams) green lentils
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose unbleached flour
1 large egg
Juice of 2 lemons (about 1/4 cup)

Steps:

  • Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
  • Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

MOROCCAN SPICED CARROT SOUP



Moroccan Spiced Carrot Soup image

Make and share this Moroccan Spiced Carrot Soup recipe from Food.com.

Provided by Wendys Kitchen

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 medium onion, peeled and chopped
2 large garlic cloves, peeled and chopped
1 1/2 lbs carrots, peeled, trimmed and sliced
3 1/2 cups vegetable stock
1 1/2 teaspoons honey
1/2 teaspoon ginger
1/2 teaspoon cumin
1/8 teaspoon cinnamon
sea salt & freshly ground black pepper

Steps:

  • Place the olive oil and butter in a stockpot over medium-high heat, and stir just until the butter melts. Add the onion and garlic and sauté until the onion softened and translucent, about 5 minutes. Stir in the carrots and sauté for 1 minute.
  • Add the vegetable stock, bring to a boil, then reduce the heat and simmer, covered, until the carrots are very tender, about 20 minutes.
  • Purée the soup until smooth. Return the soup to the stockpot. Whisk in the honey, ginger, cumin, and cinnamon. Add sea salt and pepper to taste. Warm over low heat for 1 to 2 minutes more. Serve warm or chilled. Enjoy!

Nutrition Facts : Calories 99.1, Fat 4.5, SaturatedFat 1.6, Cholesterol 5.1, Sodium 80, Carbohydrate 14.6, Fiber 3.6, Sugar 7.6, Protein 1.4

MOROCCAN CARROT SOUP



Moroccan Carrot Soup image

Make and share this Moroccan Carrot Soup recipe from Food.com.

Provided by ddav0962

Categories     Low Protein

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 cup white onion, chopped
1 lb carrot (large)
2 1/2 cups low sodium chicken broth
1 1/2 teaspoons cumin seeds
1 tablespoon honey
1 teaspoon lemon juice
1/8 teaspoon ground allspice
1/2 cup plain yogurt, stirred to loosen

Steps:

  • Melt butter in large saucepan over medium-high heat. Add onion, saute 2 minutes. Mix in carrots. Add broth, bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
  • Stir cumin seeds in small skillet over med-high heat until fragrant, 4-5 minute. Cool and then finely grind in spice mill.
  • Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice and allspice. Season with salt and pepper.
  • Ladle soup into bowls. Drizzle yogurt over, sprinkle generously with cumin.

Nutrition Facts : Calories 175.5, Fat 8.2, SaturatedFat 4.6, Cholesterol 19.2, Sodium 191.3, Carbohydrate 22.6, Fiber 4, Sugar 13.1, Protein 5.8

MOROCCAN SPICED CARROTS



Moroccan spiced carrots image

Create a carrot sensation with this simple idea for a dressing and experiment with your favourite veg

Provided by Good Food team

Categories     Buffet, Dinner, Side dish, Supper

Time 15m

Number Of Ingredients 5

500g carrot , halved and cut into thin rounds
2 tbsp extra-virgin olive oil
harissa paste
1 tbsp lemon juice
handful chopped coriander , plus extra

Steps:

  • Place the carrots in a steamer set over a pan of boiling water and cook for 7-10 mins until just soft. Mix together the remaining ingredients, then toss the warm carrots through the dressing.
  • Sprinkle with extra chopped coriander to serve.

Nutrition Facts : Calories 95 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

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