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Moroccan Carrot Soup   CD  SP  30mins plus chilling

 

 

Serves  4   Cold   Vegetable  Vegetables  Soups Starter   Gluten Wheat Dairy Free Morocco   North African  Africa

 

 

Ingredients

1.1L/40fl.oz. Fresh Chicken Stock 

75g/3oz Onions, chopped 

1/2 teasp Ground Caraway Seed 

1 level teasp Cumin Seed 

3 Garlic Cloves, chopped 

1 tbsp Lemon Juice 

1 tbsp Lime Juice 

450g/1lb Carrots, peeled and chopped 

Freshly chopped Coriander to garnish

 

 

Instructions

 

1. Place all the ingredients in a large saucepan, bring to the boil then reduce the heat and simmer for 30 minutes until tender. 

 

2. Allow to cool then drain, reserving the liquid and transfer the pulp to a food processor or liquidiser. Process until very smooth.  

 

3. Add the reserved liquid to the puree, mix well and chill. 

 

4. To serve - transfer to soup bowls or plates and garnish with chopped coriander. Serve cold. 

 

 

 

More Soup  Recipes  | Summer Recipes  | What's in Season  |  More Moroccan Recipes

 

 

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