|Photo: Moroccan carrot and coriander soup recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan carrot and coriander soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan carrot and coriander soup.
Add honey to this soup to bring out the sweetness of the carrot and cinnamon.
Preparation Time 10 minutes
Cooking Time 40 minutes
Ingredients (serves 4)
1 tablespoon olive oil
1 large brown onion, coarsely chopped
2 garlic cloves, crushed
2 teaspoons ground coriander
1 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon sweet paprika
4 carrots, peeled, coarsely chopped
400g pumpkin, peeled, seeded
1 litre (4 cups) chicken or vegetable stock
1 tablespoon honey
250ml PHILADELPHIA Original Cream For Cooking, a cream alternative
Coriander leaves, to serve
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.
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.
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.
Ladle among serving bowls. Dollop with remaining PHILLY and top with coriander leaves to serve.
Taste.com.au – May 2012