Moroccan Carrot Soup

At a business client’s open house I won a jar of Moroccan spice blend that I have been dying to use. Carrot soup seemed like the perfect opportunity. If you can’t find a Moroccan spice blend, you can substitute: paprika, ginger, cinnamon, cumin & cayenne pepper.

1 lb carrots, rough chopped
1 Tbs olive oil
2 stalks of celery, chopped
1 Tbs Moroccan spice blend
2 garlic cloves, minced
1 onion, rough chopped
1 qt vegetable stock
Juice of 1 lemon
Sea salt (as much as you need)

Heat the olive oil in a large, heavy soup pot over medium heat. Add the garlic and onions and saute for a few minutes or until the onions start to get translucent. Add the stock, celery, carrots and spices. Bring to a gentle boil. Lower the heat and simmer for 20 – 30 minutes or until the carrots are tender. Remove from heat and cool for a few minutes. Puree in blender or food processor then stir in the lemon juice. Salt to taste.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Soup, Vegan. Bookmark the permalink.

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