Friday, January 19, 2007

Moroccan Carrot Soup with Chermoula

Moroccan Carrot Soup with Chermoula
From One-Pot Cooking

Prep time: 15-20 minutes
Cooking time: 45 minutes – 1 hour
Serves 4

Carrot Soup

1 oz/25 g butter
1” piece of fresh ginger, finely chopped
¼ tsp ground turmeric
¼ tsp ground cumin
1 onion, chopped
1 leek, white part only, chopped
1 lb/454 g carrots, cut in small chunks
¼ tsp paprika
1 litre/1 quart vegetable stock
Salt & freshly ground pepper
¾ cup fresh cilantro/coriander, coarsely chopped
1 large clove of garlic, crushed
¼ tsp ground coriander
¼ tsp ground cumin
100ml/ 3.5 oz olive oil
Juice of 1/3 lemon


1. Heat the butter in a Dutch oven, add the ginger, turmeric and cumin. Cook for 1-2 minutes, stirring constantly. Add the onion, leek and carrots and cook over medium high heat for 5 minutes or so. Stir in the paprika, toss and then add the vegetable stock. Bring to a boil. Reduce the heat to simmer and cook until the vegetables are tender (45 minutes or more).

2. Puree with a hand-held blender in the pot, or use a food process or blender until smooth. Season to taste.

Put all the ingredients in a blender and blitz to a smooth paste.

Serve in individual bowls and add 1 heaping tablespoon of Chermoula over each.

Related links:

No comments: