Friday, October 15, 2010
Moroccan-Spiced Carrot Soup
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan-Spiced Carrot Soup Recipe. Enjoy tasty Middle Eastern food and learn how to make Moroccan-Spiced Carrot Soup.
Soup at a stand-up affair? It’s possible—and perfectly elegant —when you serve it in demitasse cups or shot glasses. Recipe from Gisele Perez, Small Pleasures Catering, Los Angeles.
Serves 10 (makes 30 demitasse servings)
2 Tbs. unsalted butter
2 large onions, chopped (about 3 cups)
2 large red bell peppers, diced (about 3 cups)
8 cloves garlic, minced (2 1/2 Tbs.)
3 medium-size carrots, diced
1 small russet potato, peeled and diced (about 1 cup)
6 cups low-sodium vegetable broth
1 1/4 cups tomato sauce (about 10 oz.)
2 1/2 tsp. harissa
2 tsp. fresh thyme leaves, plus more for garnish
Crème fraîche, for garnish
1. Melt butter in large saucepan over medium heat. Add onions, peppers and garlic, and sauté 3 to 5 minutes, or until soft, stirring often.
2. Add carrots and potato and cook 4 to 5 minutes more, or until potatoes begin to brown.
3. Add broth, tomato sauce, harissa and 2 tsp. thyme. Reduce heat to medium-low and simmer 30 minutes, or until potatoes and carrots are soft.
4. Transfer mixture in small batches to blender or food processor, or use an immersion blender, and purée until smooth. Season to taste with salt and pepper. Serve hot in demitasse cups or shot glasses, garnished with crème fraîche and thyme leaves, if desired.
Per DEMITASSE SERVING:
Total Fat 1g
Vegetarian Times Issue: May 1, 2006 p.84
Save and share Moroccan-Spiced Carrot Soup
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.