Spicy Moroccan Carrot Soup Recipes

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MOROCCAN-SPICED ROASTED CARROTS



Moroccan-Spiced Roasted Carrots image

Roasted carrots with Moroccan spice blend. Fast and easy, and pairs well with any meat!

Provided by kelljob

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 40m

Yield 6

Number Of Ingredients 9

2 pounds carrots, cut into thick slices
¼ cup olive oil
2 tablespoons lemon juice
2 teaspoons white sugar
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper, or to taste
aluminum foil

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
  • Roast in the preheated oven, turning often, 20 to 30 minutes.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 16.8 g, Fat 9.5 g, Fiber 4.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 105.3 mg, Sugar 8.8 g

SPICY MOROCCAN CARROT SOUP



Spicy Moroccan Carrot Soup image

This recipe has been submitted for play in ZWT9 - Morocco. This recipe is from cookbook: Fight Back with Food. This is a nice thick, creamy, spiced carrot soup. The cilantro garnish provides a fresh, clean finish.

Provided by Baby Kato

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, thinly sliced
3 garlic cloves, thinly sliced
1 lb carrot, thinly sliced
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground turmeric
1/2 teaspoon ground paprika
1 cup carrot juice
2 tablespoons tomato paste
3 tablespoons rice
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup fresh cilantro, chopped

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 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.

MOROCCAN SPICY CARROTS



Moroccan Spicy Carrots image

Categories     Salad     Side     No-Cook     Vegetarian     Raisin     Carrot     Summer     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 as a first course

Number Of Ingredients 9

2 tablespoons golden raisins
1/8 teaspoon crumbled saffron threads
1 tablespoon plus 1 teaspoon hot water
4 large carrots
2 teaspoons ground coriander seeds
1/2 teaspoon ground cumin
1 tablespoon olive or vegetable oil
1 tablespoon finely chopped fresh cilantro leaves
freshly ground black pepper

Steps:

  • In a small bowl stir together raisins, saffron, and water and let mixture stand 30 minutes to soften raisins.
  • While raisin mixture is standing, cut carrots into 3-inch lengths and, using side of a grater with teardrop-shaped holes, grate sides of carrots, discarding woody center cores. In a small heavy skillet stir together coriander seeds, cumin, and oil and cook over moderate heat until fragrant, about 1 minute.
  • In a bowl toss together carrots, raisin mixture, spices, cilantro, pepper, and salt to taste.

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