Ingredients for Moroccan Carrot Soup:

- 5 cups (1¼ l) vegetable stock

- ½ cup (120gr) toasted pepitas (shelled pumpkin seeds)

- 1 medium onion, peeled and chopped

- 21 oz - 600gr carrots, peeled and sliced

- ½ cup ( 120gr) fow-fat yogurt

- ½ tsp ground cinnamon

- ½ tsp ground coriander

- ¼ tsp cayenne pepper

- 1 tbsp olive oil

- ground pepper and salt

How to make Moroccan Carrot Soup:

Place the olive oil in a stockpot over medium-high heat.

Add the onion and sauté until the onion softened and translucent.

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.

In a food processor or blender, purée the soup until smooth.

Whisk in the ground cinnamon, cayenne pepper and ground coriander.

Season with salt and ground pepper.

Ladle the soup among serving bowls and top each with 2 tablespoons yogurt, a sprinkling of pepitas, and freshly ground pepper.



Tastyfood - Recipes

Moroccan Carrot Soup