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Moroccan Spiced Carrot Soup
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Moroccan Spiced Carrot Soup


Prep Time15 minutes
Cook Time35 minutes
Total Time45 minutes

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground black pepper, or to taste
  • 1/4-1/2 teaspoon red pepper flakes, depending on heat preference
  • 1/4 teaspoon caraway seeds
  • 1 large onion, medium diced
  • 1 large red bell pepper, medium diced
  • 4 fresh cloves garlic, chopped
  • 2 medium-sized carrots, diced
  • 1 russet potato, peeled and large diced
  • 3 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 cup tomato juice
  • 1 tablespoon fresh chopped mint
  • Limes, for garnish
  • Greek yogurt, for garnish (I used sour cream – it’s not traditional, but it’s what I had on hand)

Instructions

  • Heat a 4-quart sauce pot over medium heat and add the butter and olive oil. Add the salt, paprika, cumin, ground coriander, red pepper flakes, and caraway seeds. Cook for a minute or two, then add the onion, red bell pepper, and garlic. Saute for about 5 minutes or until soft, stirring often.
  • Add the carrots and potato. Continue to cook for about 5 minutes more or until the potatoes are cooked through. Stir as needed to keep vegetables from sticking to the pan.
  • Add the tomato paste and stir throughout the vegetables.
  • Add the broth and tomato juice. Reduce heat to medium low and simmer 20 minutes.
  • Stir in the chopped mint and simmer for another 2-3 minutes.
  • For serving, garnish with Greek yogurt and juice from lime wedges.

Notes

Recipe Source: Judee @ Gluten Free A-Z