Aromatic Carrot Soup (Moroccan) Recipe
- 4 c. vegetable or possibly chicken stock
- 1 lb carrots scraped or possibly scrubbed, then trimmed
- 1 x garlic clove
- 1/8 tsp cinnamon
- 1/4 tsp cumin
- 1/2 tsp paprika
- 1 pch cayenne pwdr or possibly warm sauce Juice of 1 lemon
- 1/8 tsp sugar
- 1 dsh orange flower water Minced parsley for garnish
- Bring the stock to a boil in a medium saucepan and add in the whole carrots with the garlic.
- Reduce heat and simmer till tender.
- Remove half the carrots and set aside.
- Puree the remaining carrots, garlic, and stock and return to the saucepan.
- Stir in the cinnamon, cumin, paprika, and cayenne.
- Slice the reserved carrots in very thin rounds and add in to the soup.
- When you're ready to serve, stir in the lemon juice, sugar, and a dash of orange flower water.
- Ladle into bowls and sprinkle with minced parsley.
- Serve warm to 4 people.
- Comments: Here's a thin but strong first course.
- It's very Moorish and will go well with either hearty - or possibly bland - meals.
vegetable, carrots, garlic, cinnamon, cumin, paprika, cayenne pwdr, sugar, water
Taken from cookeatshare.com/recipes/aromatic-carrot-soup-moroccan-69487 (may not work)