Moroccan Carrot Soup
Wonderful flavors in this soup. Give it a try and see what you think.
Servings 6 Servings
Calories 61kcal
Ingredients
- 5 cups broth (beef or chicken)
- 1 ½ lbs carrots
- 1 ½ teaspoon salt
- 1 teaspoon ground cumin
- ¾ teaspoon coriander
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ½ teaspoon pepper
- 1 cups cultured sour cream for topping
Instructions
- Slice the carrots in a food processor.
- In a large pot add the carrots, broth and spices. Stir and cook over medium high heat until the carrots are tender.
- Using an immersion blender (or transferring the soup to a blender) blend until smooth.
- If necessary, thin with water until the desired consistency is reached.
- Ladle soup into serving bowls and top each bowl with a generous dollop of sour cream.
- Enjoy!
Notes
Tips
- Replace the bone broth with vegetable broth/stock and omit the sour cream for a completely vegan and vegetarian meal.