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.
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!
Besides being delicious, this recipe takes about 40 minutes to prepare. It’s bright and beautiful, and couldn’t be more simple.
Moroccan Carrot Soup via Epicurious
Bon Appétit April 2010