Moroccan Carrot Soup
An easy Moroccan dinner. Ready in about 33 minutes. Difficulty: easy.
- 23 minPrep (about)
- 10 minCook (about)
- 33 minTotal time
- 4Servings
- EasyDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 8 carrots
- 1 onion
- 5 garlic cloves
- ¾ tsp cilantro
- 1 ¼ tsp lemon juice
Sauces & oils
- 1 ½ tbsp olive oil
Spices & seasonings (2): cumin, garam masala
- 1 ¼ tsp cumin
- ¼ tsp garam masala
How to make it
Steps in our own plain words.
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Turn the oven on to 350°F.
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Mix olive oil, salt, coriander seeds, cumin seeds, garlic, onion and carrots in a bowl.
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Mix well.
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Move on a baking tray.
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Put the baking tray in heat the oven.
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Roast for 10-12 min or till carrots soften.
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Take it off the heat and cool.
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Grind the baked carrot mix along using water to make a smooth paste plus strain in a bowl.
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Heat the carrot mix in a non-stick pan.
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Add two cups of water.
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Bring to a boil.
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Add garam masala powder.
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Mix.
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Add salt.
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Mix well.
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Take it off the heat.
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Add lemon juice.
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Mix well.
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Serve hot.
On the side: Crusty bread
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Slice the bread. Warm it in the oven for 5 minutes if you like.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.