Monday, March 24, 2008

Moroccan Carrot Soup


2 tb Flour
1 tb Olive oil
2 1/2 c Water, divided
1/8 ts Saffron
1/2 ts Ground ginger
1/2 ts Ground cumin
1/2 ts Paprika
5 c. clear, unsalted fat-free chicken stock
1/2 c. diced onion
1/2 tsp. ground caraway seed
3/4 tsp. cumin seed
1 tbsp. garlic, fresh, minced
1 tsp. salt
1 tbsp. strained, fresh lemon juice
1 tbsp. strained, fresh lime juice
1 lb. peeled carrots, sliced into 1/4 inch rounds
Minced fresh coriander or parsley


Put all but last ingredient into a large soup pot and bring to a boil. Boil until tender, about 20 minutes. Cool and drain, reserving the liquid.

Puree the vegetables until completely smooth. Add to the reserved liquid and chill. At serving time, garnish with coriander or parsley.

Serves 4-5.

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