Moroccan Carrot Soup With Mussels Recipes

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MOROCCAN CARROT SOUP WITH MUSSELS



Moroccan Carrot Soup With Mussels image

This is a Moroccan-style carrot soup, which can be served either hot or cold. Subtle sweetness (carrots), acidity (lemon), spice (cumin), fragrance (cilantro) and a touch of salinity (mussels) mirror the very aromas and flavor notes that the best of these German spätlese riesling wines deliver . The soup can also be made without the mussels, but not without the cilantro.

Provided by Florence Fabricant

Categories     soups and stews, appetizer, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 bunches carrots, peeled, in 1-inch pieces
Salt
freshly ground black pepper
Juice of 1 lemon
1 pound mussels, scrubbed
1/2 cup finely chopped cilantro leaves

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.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 6 grams

MOROCCAN CARROT SOUP



Moroccan Carrot Soup image

A recipe from the Organic Wales site. It lists organic ingredients, but that's up to you. It is a rich, satisfying soup.

Provided by Rhiannon and Matt

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

30 g organic butter
1 onion, finely chopped
4 garlic cloves, crushed
2 tablespoons freshly grated gingerroot
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
750 g organic carrots, scrubbed and chopped
1 large organic potato, peeled and chopped
1 1/2 liters vegetable stock
1 teaspoon organic honey
1 tablespoon orange juice
1 bunch fresh coriander, chopped

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.

MUSSEL AND CARROT SOUP



Mussel and Carrot Soup image

Gah Yan Tsui writes, via gourmet.com: "I recently enjoyed a delicious lunch at Aquavit in New York City. Marcus Samuelsson makes an incredible mussel and carrot soup. Would it be possible to acquire the recipe?" This soup tastes much better when made with fresh carrot juice. If you don't have a juicer, you can get some at your nearest natural foods store. Active time: 30 min Start to finish: 45 min

Yield Makes 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 shallots, finely chopped (1/2 cup)
1/4 cup finely chopped peeled fresh ginger
4 garlic cloves, chopped
2 teaspoons curry powder
1 cup dry white wine
2 (3-inch) fresh tarragon sprigs
3 lb mussels (8 dozen; preferably cultivated), scrubbed well and beards discarded
1 cup chicken stock or low-sodium chicken broth
3 cups fresh carrot juice
2 (8-oz) bottles clam juice
1/3 cup fresh lime juice
1 tablespoon sour cream

Steps:

  • Heat oil in a 6-quart heavy pot over moderate heat until hot but not smoking, then cook shallots, ginger, garlic, and curry powder, stirring, until shallots are golden, about 2 minutes. Stir in wine, tarragon, and mussels and cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring opened mussels to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Add stock, carrot juice, and clam juice to pot and bring to a simmer, stirring occasionally.
  • Whisk lime juice into sour cream in a small bowl. Add lime mixture in a stream to soup, whisking until smooth, then season with salt and pepper. Return mussels to pot and cook over low heat, stirring occasionally, until just heated through (do not let boil).

MOROCCAN SPICED SQUASH AND CARROT SOUP



Moroccan Spiced Squash and Carrot Soup image

Make and share this Moroccan Spiced Squash and Carrot Soup recipe from Food.com.

Provided by Miraklegirl

Categories     Vegetable

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 14

1 butternut squash, about 1 1/2 to 2 pounds
3 tablespoons olive oil
1 large yellow onion, chopped
1 1/2 teaspoons paprika
1 1/2 teaspoons cumin
1 teaspoon turmeric
1 1/2 teaspoons ground coriander
4 large carrots, coarsely chopped
1 teaspoon sugar
3 cups chicken stock
3 cups water
salt & freshly ground black pepper
3 tablespoons chopped fresh cilantro
1/2 cup plain yogurt

Steps:

  • Preheat oven to 375° F.
  • Cut squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet.
  • Bake until squash can be easily skewered, 50 to 60 minutes.
  • With a spoon, remove seeds and discard.
  • Scrape the pulp from the skin.
  • Reserve the pulp and discard the skin.
  • Warm the olive oil in a soup pot over medium heat.
  • Add the onions and cook until soft, 7 minutes.
  • Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes.
  • Add the squash, carrots, sugar, chicken stock, water, ½ teaspoon salt and 1/4 teaspoon pepper.
  • Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes.
  • Cool for 15 minutes.
  • Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth.
  • Strain soup through a fine strainer back into pot and gently reheat.
  • If the soup is too thick, add additional water.
  • Season with salt and pepper.
  • Place the yogurt in a small bowl.
  • Season with salt and pepper and stir well.
  • To serve, heat the soup.
  • Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt.

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