Moroccan Carrot Soup With Mussels Recipes

MOROCCAN CARROT SOUP WITH MUSSELS

Steps:

• Heat 1/2 tablespoon oil in a 3-quart saucepan. Add onion. Cook over low heat until starting to soften. Stir in cumin, cook briefly, stirring. Add carrots and 6 cups water. Bring to a boil, lower heat and simmer, covered, until carrots are very tender, about 20 minutes. Cool briefly. Purée in a blender in two batches. Return soup to saucepan, season with salt and pepper and add lemon juice. Set aside until shortly before serving.
• Place mussels in a shallow 2-quart saucepan or sauté pan. Add 1/2 tablespoon oil, toss over high heat about a minute, reduce heat to low, cover and cook until mussels open, 7 to 8 minutes. Remove mussels, draining well so juices stay in pan. Discard any that do not open. When mussels are cool enough to handle, shuck them into a bowl, discard shells and toss mussels with remaining oil and the cilantro. Strain mussel broth and add to soup.
• Reheat soup. To serve, place a few mussels in each of 6 warm soup plates. Serve plates to guests. Ladle soup over mussels at the table. If not using mussels, fold cilantro into soup, ladle soup into bowls and drizzle each portion with remaining oil.

MOROCCAN SPICED CARROT SOUP

Steps:

• Place the olive oil and butter in a stockpot over medium-high heat, and stir just until the butter melts. Add the onion and garlic and sauté until the onion softened and translucent, about 5 minutes. Stir in the carrots and sauté for 1 minute.
• Add the vegetable stock, bring to a boil, then reduce the heat and simmer, covered, until the carrots are very tender, about 20 minutes.
• Purée the soup until smooth. Return the soup to the stockpot. Whisk in the honey, ginger, cumin, and cinnamon. Add sea salt and pepper to taste. Warm over low heat for 1 to 2 minutes more. Serve warm or chilled. Enjoy!

MOROCCAN CARROT SOUP

Steps:

• Heat the butter in a heavy-based saucepan.
• Add the onions, garlic, ginger, cumin, ground coriander, cayenne pepper and fry for two minutes.
• Add the carrots and potato and cook for ten minutes, stirring occasionally, until the vegetables are beginning to soften.
• Add the stock and bring to the boil. Loosely cover, reduce the heat and simmer gently for 30 minutes until the potato is cooked.
• Leave to cool slightly then stir in the honey and orange juice, and then blend it in batches.
• Return to the pan to heat and serve hot with fresh coriander to garnish.

MOROCCAN CARROT SOUP

Steps:

• Boil all ingredients until tender, about 20 minutes.
• Cool and drain, reserving the liquid.
• Puree the vegetables.
• until completely smooth.
• Add the reserved liquid and chill.
• At serving time, garnish with minced coriander or parsley.

MOROCCAN CARROT SOUP

Steps:

• Melt butter in large saucepan over medium-high heat. Add onion, saute 2 minutes. Mix in carrots. Add broth, bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
• Stir cumin seeds in small skillet over med-high heat until fragrant, 4-5 minute. Cool and then finely grind in spice mill.
• Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice and allspice. Season with salt and pepper.
• Ladle soup into bowls. Drizzle yogurt over, sprinkle generously with cumin.

SPICY MOROCCAN CARROT SOUP

Steps:

• In a saucepan, heat the oil over medium heat, add the onions and garlic, cook stirring frequently for 5 minutes, until onions are golden in color.
• Stir in the carrots, cinnamon, ginger, turmeric and paprika, cook for 1 minute. Add in the corrot juice, tomato paste, rice, salt, pepper and 2 cups of water, bring to a boil.
• Reduce to simmer, cover and cook for 20 - 30 minutes.
• Transfer to a food processor and puree until smooth.
• Garnish with cilantro and serve.

MOROCCAN CARROT SOUP

Steps:

• Heat olive oil in a large saucepan. Add onion and cook over medium heat for 5 mins or until softened. Add the garlic and morrocan seasoing and cook, stirring for 30 seconds.
• Add carrots, potato, vegetable stock and lentils. Bring to the boil, reduce heat, cover and simmer over a medium heat for 20 minutes or until the carrots and potatoes are very tender.
• Blend soup mix in the saucepan using a stick blender. Season to taste with salt and black pepper.