Best 4 Spicy Moroccan Carrot Soup Recipes

MOROCCAN-SPICED ROASTED CARROTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
• Roast in the preheated oven, turning often, 20 to 30 minutes.

SPICY MOROCCAN CARROT SOUP

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.

MOROCCAN SPICED SQUASH AND CARROT SOUP

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.

MOROCCAN SPICY CARROTS

Steps:

• In a small bowl stir together raisins, saffron, and water and let mixture stand 30 minutes to soften raisins.
• While raisin mixture is standing, cut carrots into 3-inch lengths and, using side of a grater with teardrop-shaped holes, grate sides of carrots, discarding woody center cores. In a small heavy skillet stir together coriander seeds, cumin, and oil and cook over moderate heat until fragrant, about 1 minute.
• In a bowl toss together carrots, raisin mixture, spices, cilantro, pepper, and salt to taste.