Spicymoroccancarrotsoup Recipes

SCOTCHAROOS

Scotcharoos image

Our mother made these for us as kids, and they continue to be a family favorite. A wonderful combination of peanut butter, and chocolate, and butterscotch with a crispy texture.

Provided by WALLEYE

Categories Desserts Cookies

Time 1h30m

Yield 24

Number Of Ingredients 6

Ingredients

1 cup light corn syrup
1 cup white sugar
1 ½ cups peanut butter
6 cups crisp rice cereal
½ cup semisweet chocolate chips
½ cup butterscotch chips

Steps:

Generously butter a 9x13 inch baking pan. Set aside.
In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 33.8 g, Fat 10.6 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 3.5 g, Sodium 139.7 mg, Sugar 16.3 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

Ingredients

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.

SILKY SPICY CARROT SOUP

Silky Spicy Carrot Soup image

I went on a cruise on the Holland America cruiseline and they served a wonderful carrot soup. The seasonings are a little different, and this is from the Down Home with the Neely's cookbook, so you know it's gotta be good!

Provided by Sharon123

Categories Vegetable

Time 50m

Yield 6-8

Number Of Ingredients 15

Ingredients

5 cups vegetable broth (or chicken broth)
1 lb carrot, coarsely chopped
2 medium celery ribs, coarsely chopped
1 large onion, coarsely chopped
1 leek, white and tender green parts only, coarsely chopped
1 small sweet potato, peeled and coarsely chopped (about 6 ounces)
2 teaspoons fresh ginger, grated
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper (more or less to heat preference)
1 cup buttermilk (well shaken)
2 tablespoons fresh lemon juice
salt
pepper
2 tablespoons flat leaf parsley, coarsely chopped

Steps:

In a large pot, combine the stock with the carrots, celery, onion, leek, potato, ginger, cumin, coriander, and cayenne, and bring to a boil.
Cover and simmer over low heat until the vegetables are tender, 20-25 minutes.
Working in batches, puree the soup in a food processor(or blender), then return to the pot.
Stir in buttermilk and lemon juice, and season with salt and pepper to taste.
Reheat gently. Ladle into bowls, and sprinkle with the parsley and serve. Enjoy!

MOROCCAN CARROT SOUP

Moroccan Carrot Soup image

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

Provided by Annacia

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

5 cups clear chicken stock
1/2 cup diced onion
1/2 teaspoon ground caraway
3/4 teaspoon cumin seed
1 tablespoon minced fresh garlic
1 tablespoon strained fresh lemon juice
1 tablespoon fresh lime juice
1 lb peeled carrot, sliced in 1/4 rounds

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.

Nutrition Facts : Calories 170, Fat 4, SaturatedFat 1, Cholesterol 9, Sodium 509.3, Carbohydrate 24.9, Fiber 3.7, Sugar 11.2, Protein 9.1

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