Moroccan Carrot Soup
Author: 
Recipe type: Soup
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 regular servings or 20 demitasse
 
Moroccan Carrot Soup: Made without oil or added fats. This soup is plant-based and gluten free and full of nutrients!
Ingredients
  • 3 cups finely diced onion
  • 2½ tbsp garlic
  • 3 cups chopped carrots
  • 2 cups cubed sweet potato
  • 3 cups diced red pepper
  • 1½ tsp dried thyme, or 1 tbsp fresh
  • 6 cups of water, plus fresh bouillon or use vegetable broth/stock-or water and 1 tsp salt
  • 1¼ cups of tomato sauce
  • 2½ tsp harissa (this is a spicy garlic sauce)
  • fresh parsley for garnish and cashew sour cream (see post on cashew cream cheese, and simply thin more to create a sour cream)
Instructions
  1. Heat pan, add onions. If they stick, add a little water or broth to prevent burning. Cooking until translucent
  2. Add in carrots, sweet potato, peppers, thyme, garlic, and cook until softened
  3. Add in water, harissa, sauce and simmer for about 20 minutes until heated through, and flavors have blended.
  4. Puree in blender or food processor until smooth.
  5. Serve topped with fresh greens herbs like parsley or pea shoots and drizzled with some cashew sour cream. These can be served as demi tasse for a party as well.
Notes
Based on 6 servings: 258% Vitamin C, 204% Vitamin A, 658 mg of potassium, 6% iron, 5% Calcium
Nutrition Information
Serving size: ⅙ Calories: 100 Fat: .5 g Saturated fat: 0 g Carbohydrates: 22.5 g Sugar: 11.7 g Fiber: 5.3 g Protein: 3 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/soups-stews/moroccan-carrot-soup/