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  • Moroccan Carrot Soup with Lentils

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    Moroccan Carrot Soup with Lentils
    Prep: 10 min Cook: 15 min Servings: 1
    by Hungry In The Rockies
    4 recipes
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    OK, before you say it, I know that we are supposed to be a focused on flavors of the Rocky Mountains, so how does Morocco fit in? Well even in Vail, Colorado we crave the delights of exotic cuisines from around the world. In addition, I discovered my new favorite shop in Denver, Savory Spice Shop on Platte. It had wonderful spices from around the world, a few hard to find items I have been looking for and a knowledgeable and friendly staff. I went to town! As my beautiful pregnant wife sat outside (the smells became too much in her delicate condition) I spent a bundle of our diaper dollars. So now I’m back home and I have a bag of carrots in my refrigerator begging to be cooked and a counter over run with spices. Moroccan Carrot Soup with Lentils called out to me. This soup is filled with flavor and has a rich creamy texture, yet it’s vegan with zero dairy or gluten ingredients. For a printer friendly version visit: www.hungryintherockies.net

    Ingredients

    • 2 Tablespoons Olive Oil
    • 1 Yellow Onion, Chopped
    • 1 Tablespoon Garlic, Diced
    • 1 Tablespoon Fresh Chile, Minced
    • 1 Teaspoon Ground Cumin
    • 1 Teaspoon Ground Coriander
    • 1/2 Teaspoon Cinnamon
    • 1 Teaspoon White Pepper
    • 1 Tablespoon Kosher Salt
    • 1 Bay Leaf
    • 1 Pound of Carrots, Peeled & Cut Into Big Chunks
    • 1 Russet Potato, Peeled & Cut Into Chunks
    • 5 Cups Carrot Juice (You can substitute Vegetable Stock or Water)
    • 1 Tablespoon Honey
    • 1 Teaspoon Lemon Juice
    • 1 Cup Puy Lentils (Recipe Follows)
    • 1/2 Cup Fresh Cliantro, Finely Chopped
    • 1/2 Cup Fresh Parsley, Finely Chopped
    • 1/2 Cup Plain Yogurt (Optional)

    Directions

    1. Add olive oil and onions in a large pot over meduim-high heat. Sweat the onion for about two minutes or until the onions become translucent, then add the garlic and chile.
    2. Saute everything for about a minute, stirring constantly, and not allowing the vegetables caramelize.
    3. Add the cumin, coriander, cinnamon, white pepper, kosher salt & bay leaf to the pot, stir and cook until the spices are incorperated. (CHEF’S NOTES: This is a magical moment, your kitchen comes alive with the Northern African smells! If there is anyone else in the house, they will be irresistibly drawn to the kitchen to see what culinary wizardry you are concocting. )
    4. Add carrots, potato and carrot juice to the pot and bring to boil. Reduce heat and simmer for 15 to 20 minutes or until the carrots and potatoes are very tender.
    5. Remove the soup from the heat and discard the bay leaf. Puree in small batches in a blender and return to the pot over medium-low heat.
    6. Whisk in honey and lemon juice, taste test the soup and add lemon juice, salt and white pepper to taste.
    7. Also check for constancy, you may need to thin the soup out with a little carrot juice or water. The soup should be silky smooth, not thick like a puree.
    8. Mix in lentils, cilantro and parsley, cook for about two minutes or until the lentils are hot.
    9. Serve with a small of dollop yogurt if you like.
    10. QUICK COOKED LENTILS
    11. Rinse lentils with water and place them in a small pot and cover with water. Bring water to a boil, reduce to a simmer, cover and cook for fifteen minutes. Drain and set aside.

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