Spicy, bright, and good enough to eat every day!
According to my husband, that what this soup is like. And he likes it so much he has taken it to work with him each day this week.
Carrots were on sale and the snow had finally hit the mountains after several sunny weeks – soup seemed appropriate. But what type? Ginger carrot? Curried carrot?
The red peppers in the fridge helped me make the decision.
Roasting red peppers at home is not difficult; be sure to see the how-to here. And those with a little patience will soon be looking for ways to add them to everything from marinara sauce or hummus to your favorite appetizers or soup.
Morroccan Carrot and Roasted Red Pepper Soup
This soup is reminiscent of an exotic spice bazaar. Red peppers add depth of color and taste to an otherwise delicate carrot base.
Preparation and cooking times are based on using jarred roasted red peppers. If you roast the peppers yourself, add 45 minutes to an hour.
Preparation and cooking times are based on using jarred roasted red peppers. If you roast the peppers yourself, add 45 minutes to an hour.
Persons
6
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
- 2 tablespoons olive oil
- 1 cup white onion, chopped
- 3 cloves garlic, minced
- 1 pound carrots, peeled and cut into ¼-inch slices
- 2½ cups broth or stock of choice
- 1 medium red pepper, roasted, seeded, and skinned
- 1 tsp smoked paprika
- 1 tsp cumin powder
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- Salt and pepper to taste
- 1 Tbsp fresh lemon juice
Instructions
- Preheat soup pot to medium high heat. Add olive oil and onions; sauté for 2 to 3 minutes.
- Add in spices (paprika, cumin, coriander, and cayenne) and cook for a minute longer.
- Add garlic, carrots, and broth to onion mixture. Bring to a boil, and then reduce heat. Simmer for 15 -20 minutes, or until carrots are very tender.
- Place skinned and seeded peppers in a blender. Add some of the carrot soup to the blender and puree. Pour into a bowl and puree the remaining carrot soup. Return soup to pot, stir well, and cook for 5 minutes longer.
- Season the soup with salt and pepper, add the lemon juice, and serve!
© 2024 © Copyright, Stormy Sweitzer: The Real Food Chronicles, a Maoomba Project
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