Moroccan Carrot Soup
Carrot and parsley come together in this soup, fragrant with clove and cinnamon and simmered on the stove. Finish with chopped parsley.
25 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 15 min · 25 min total
- easy
- 1
In a medium saucepan, bring stock to a boil and add whole carrots and garlic. Reduce heat and simmer until tender about 10 to 15 minutes. Remove half the carrots and set aside.
- 2
Puree cooked carrots, garlic and stock; return to saucepan. Stir in cinnamon, cumin, paprika, and cayenne.
- 3
Slice the reserved carrots into thin rounds and add to soup. Just before serving, stir in lemon juice, sugar and a dash or.
- 4
Puree the remaining carrots, garlic, and stock and return to the saucepan. When you're ready to serve, stir in the lemon juice, sugar, and a dash of orange flower water, if using. Ladle into bowls and sprinkle with chopped parsley.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
