Simple Soups for Supper, Day 4: Moroccan Carrot Soup

The three soups I featured recently were so popular, I decided to share a few more recipes.



Moroccan Carrot Soup

Sauté 1 diced onion and 2 cloves minced garlic in 2 T olive oil. Add 3 cups diced carrots and 3 cups vegetable broth; bring to a boil, then reduce heat and simmer for 20 minutes. Add ¼ cup minced parsley. Purée. Stir in 1 T honey, 1 t lemon juice, ½ t ground cumin, and 1/8 t ground allspice. Add salt and pepper to taste. Serves 4.

  1. Winnie Nielsen says:

    This looks so hearty and delicious. Carrots are a favorite vegetable of mine and this soup just adds another great way to enjoy them! What are those little cracker looking things you have shown? They look equally delicious!!

    • MaryJane says:

      The crackers are a recipe we’ve published … somewhere:) I’ll have to see if I can find it but not until I get my book done!!!! The clock is ticking.

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