Oh so you want a creamy, dairy free soup that’s packed with bold flavors? There’s a recipe for that. And I have it right here. Creamy. Tasty. Moroccan Carrot Soup.
Oh hi there friends. I know it’s a tad bit early for a post but today is Secret Recipe Club reveal day. Yours Truly just happens to now be a member of the club, which is pretty rad. I had only been anxiously loitering the waiting list for months when I was finally told “hey, stop loitering and come on in and join the club!”
This month I got to explore the delightfully tasty Della Cucina Povera. I’m so happy that I was assigned Francesca’s blog because, well, I want to eat all of the food! No joke, she has a ton of healthier, made from scratch recipes that will make you swoon. I want to make all of them but settled on the tasty carrot soup for now.
Moroccan Carrot Soup
Moody soup. Gotta love a good moody photo. Well, at least I do. I am sorta experimenting around with dark, moody photos. This photo is one of my first shots. How did I do?
Back on track, Julie.
I made a few changes to the original recipe, the main one being that I cut back on the chicken broth and added coconut milk to give the soup a creamier texture and a richer flavor. Lactose and I aren’t the best of friends so I said no-no to heavy cream and half and half. I also added a little ground ginger and turmeric to the mix since they are two spices that I am quite fond of. Overall I’m quite happy with this soup. It was a tad bit gritty but I blame my cheap $20 blender on that. One day, oh one day a Vitamix or BlendTech blender shall be mine. A gal can dream, right? Or decide to part ways with $400 so she can have the fancy blender of her dreams.
- 1 small red bell pepper, coarsely chopped
- 5 average sized carrots, coarsely chopped (about 2 cups)
- ½ C chopped sweet onion
- 2 cloves of garlic, minced
- 1 tbsp extra virgin olive oil
- 2 C chicken stock
- 1 C coconut milk
- 1 tbsp honey
- ½ tsp ground cinnamon
- 2 tbsp ground coriander
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- Salt to taste
- Chopped cilantro for garnish
- Heat the olive oil in a large dutch oven. Add the onions, garlic, red pepper and carrot. Cook until tender, about 5 minutes.
- Add the spices and enough of the broth to cover the vegetable mixture. Bring to a boil and cook 3-5 minutes.
- Remove the mixture from the pot and place in a blender. Puree until smooth. Return to the pot and add the remaining broth, coconut milk and the honey. Reduce heat and simmer for 20-30 minutes. Add salt to taste.
- Serve in soup bowls and garnish with a little coconut milk or greek yogurt and chopped cilantro leaves. I sprinkled mine with a little nutmeg as well
More tasty recipes from the Secret Recipe Club