Moroccan carrot and coriander soup

Moroccan carrot and coriander soup


Add honey to this soup to bring out the sweetness of the carrot and cinnamon.

The ingredient of Moroccan carrot and coriander soup

  1. 1 tablespoon olive oil
  2. 1 large brown onion, coarsely chopped
  3. 2 garlic cloves, crushed
  4. 2 teaspoons ground coriander
  5. 1 teaspoons ground cumin
  6. 1 teaspoon ground cinnamon
  7. 1 teaspoon sweet paprika
  8. 4 carrots, peeled, coarsely chopped
  9. 400g pumpkin, peeled, seeded
  10. 1 litre (4 cups) Massel chicken style liquid stock or vegetable liquid stock
  11. 1 tablespoon honey
  12. 250ml PHILADELPHIA Original Cream For Cooking, a cream alternative
  13. Coriander leaves, to serve

The instruction how to make Moroccan carrot and coriander soup

  1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minute or until onion softens. Add the coriander, cumin, cinnamon and paprika and cook, stirring, for 1 minute or until aromatic.
  2. Add the carrot, pumpkin and chicken stock and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until carrot is very tender. Remove from heat.
  3. Transfer carrot mixture to the jug of a blender and blend until smooth. Return to the saucepan and add the honey and two-thirds of the PHILLY. Place over low heat and cook for 2-3 minutes or until heated through. Taste and season with salt and pepper and extra honey, if desired.
  4. Ladle among serving bowls. Dollop with remaining PHILLY and top with coriander leaves to serve.

Nutritions of Moroccan carrot and coriander soup

calories: 252.862 calories
calories: 9 grams fat
calories: 3 grams saturated fat
calories: 30 grams carbohydrates
calories: 21 grams sugar
calories: 7 grams protein
calories: 66 milligrams cholesterol
calories: 1254.59 milligrams sodium
calories: NutritionInformation

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