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.