Thursday, April 10, 2014

Moroccan Carrot Soup

Generally speaking, I like my soups straight-forward and savory. Salt and pepper please. I have such a carrot soup on here. It's a carrot soup for carrot lovers because it is simple and, well, carroty. I've tried several other carrot soups that sound and look divine (ginger carrot soup, cardamom carrot soup, etc.) and they've been fine, but they just haven't been my cup of soup (ha ha--how hilarious am I?) Consequently, I wasn't sure if I would like this new recipe at all. It's chock full of spices (and they're weirdish ones, people) and it uses--gasp--a little honey. Usually, this is my veggie soup red flag. Even among all those squash soups of autumn--you know the ones--they use a little sugar and some cinnamon or whatever--I just can't quite get into them. If I'm going to have sweet vegetables, then I need you to pass the zucchini bread or pumpkin pie. This soup also uses coconut milk. Now I do love me some coconut milk. But again in soups (except a nice Thai soup of course) I like it, but I still usually prefer to go the old fashioned heavy cream route.

The point is, I wasn't sure if I was going to like this soup. But I super super soup did (sorry--been watching too much children's programming apparently). The combination of the carrot and the foreign-ish spices and the coconut just rocked it. An absolutely perfect combo.

Moroccan Carrot Soup
adapted from This Gal Cooks
Serves 4
prep time: 5 minutes
Cook time: 20-25 minutes
Cost: $2.65
carrots: .75, pepper: .15, onion: .10,  coconut milk: 1.00, chicken stock: .35, spices: .30

1 Tbsp olive oil
1 small red pepper, chopped
5 average carrots, chopped
1/2 C onion, chopped (I used half a small onion--however much that was)
2 cloves garlic, chopped
2 C chicken stock (or veggie stock)
1 C coconut milk
1 Tbsp honey
1/2 tsp ground cinnamon
1 Tbsp ground coriander
1/4 tsp ground ginger
1/4 tsp ground turmeric
salt to taste

Heat oil in large pot. Add onion, red pepper, and carrots. Cook for 5-7 minutes. Add garlic. Cook one minute. Add spices and cook another minute.

Add 1 1/2 C chicken stock. Cook for 10-20 minutes or until the vegetables are tender.

Put in blender and blend with remaining 1/2 C stock, coconut milk, and honey (Note: don't forget the honey--it makes this recipe sing. I forgot it at first and it was fine when I tasted it, but when I added it, then it became awesomeness).

Reheat a bit if necessary.


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