Moroccan Carrot Soup

I’ve been craving a meal that is full of spice—not heat, but a blend of flavors that wakes up my palate. This soup is light enough for Spring, while satisfying the remnants of my desire for rich Winter food.

DSCN2011

When I saw the recipe it immediately reminded me of the Roasted Carrot Harrissa I’ve written about before. With that in mind, I added a couple of cloves of garlic to the onions and carrots and was very pleased with the result. If you’re looking for a more complex flavor you can roast the carrots and onions instead of simmering them, but for me simmering allowed the toasted cumin to take center stage. On that note, take a few minutes to toast cumin seeds and grind them yourself as the recipe calls for. It’s surprising that cumin alone can add so much flavor. It’s definitely worth the extra step!

honey, lemon, and allspice are perfectly balanced

honey, lemon, and allspice are perfectly balanced

toast cumin seeds in a dry pan until they become fragrant

toast cumin seeds in a dry pan until they become fragrant

Besides being delicious, this recipe takes about 40 minutes to prepare. It’s bright and beautiful, and couldn’t be more simple.

serve with a dollop of plain yogurt

serve with a dollop of plain yogurt

Moroccan Carrot Soup via Epicurious

Bon Appétit            April 2010

Advertisements

One thought on “Moroccan Carrot Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s