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Moroccan Carrot Soup

Moroccan Carrot Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 32 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 8 cups
  • Category: Vegan Soup
  • Method: Stove top
  • Cuisine: Moroccan

Description

This bright and cheery  Moroccan Carrot Soup is infused with orange juice, ginger and warming Moroccan spices. Vegan and Gluten Free it’s simple to make with delicious flavor.


Ingredients

Units
  • 2 tablespoons olive oil
  • 2 fat shallots, or one onion, diced
  • 1 tablespoons ginger, finely chopped
  • 4 garlic cloves, chopped
  • 1 lb carrots, peeled, sliced into 1/2 inch rounds
  • 8 ounces potatoes, rough chopped
  • 1 apple, rough chopped
  • 2 cups veggie or chicken stock
  • 2 cups water
  • 1 can coconut milk
  • 1/2 cup1 cup orange juice ( juice from 1- 2 oranges)
  • 1 teaspoon salt
  • 1 tablespoon maple, sugar or honey
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne, or allepo, more to taste


Instructions

Heat oil in a large heavy bottom pot. Add onions and saute over med-high heat until tender and golden, 3-4 minutes. Turn heat to medium and add the ginger and garlic and cook for 2 more minutes, until golden and fragrant. Add the carrots, potatoes, apples, stock and water.

Bring to a boil, turn heat down to low and simmer, covered for 15 minutes or until carrots are fork tender.

Let this cool then blend in batches ( in a blender) until very very smooth and place back in the pot.

Add coconut milk, salt, and spices and stir to combine, while reheating over low heat. Add the honey and orange juice to taste- starting with 1/2 cup, and more as needed.

Taste, adjust salt and heat, adding more salt or cayenne if you like.


Nutrition

  • Serving Size: 1 cup
  • Calories: 142
  • Sugar: 10.3 g
  • Sodium: 339.5 mg
  • Fat: 6.4 g
  • Saturated Fat: 5.4 g
  • Carbohydrates: 21.3 g
  • Fiber: 3.2 g
  • Protein: 2.2 g
  • Cholesterol: 0 mg