Moroccan Carrot Soup
Ingredients
Directions
Ingredients
2 tbsp
extra-virgin olive oil
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1
yellow onion, chopped
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sea salt
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3 lb
carrots, cut into 1-inch pieces
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1 tsp
ground cumin
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½ tsp
ground coriander
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½ tsp
ground cinnamon
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pinch of red pepper flakes
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½ tsp
saffron threads
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6 c
Chicken Magic Mineral Broth
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tsp
Meyer lemon zest
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1 tbsp
freshly squeezed Mayer lemon juice, plus more if needed
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¼ tsp
dark maple syrup, plus more if needed
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Chicken Magic Mineral Broth
6
unpeeled carrots, cut into thirds
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2
unpeeled yellow onions, quartered
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2
leeks, white and green parts, cut into thirds
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1
bunch celery, including the heart, cut into thirds
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4
unpeeled red potatoes, quartered
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2
unpeeled Japanese or regular sweet potatoes, quartered
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1
unpeeled garnet yam (sweet potato), quartered
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8
unpeeled cloves garlic, halved
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1
bunch fresh flat-leaf parsley
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1
(8-inch) strip kombu
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12
black peppercorns
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4
whole allspice or juniper berries
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2
bay leaves
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1
tablespoon freshly squeezed lemon juice or white or apple cider vinegar
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1
organic chicken carcass, or 2 pounds chicken bones
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8 qt
cold, filtered water, plus more if needed
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sea salt
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Moroccan Carrot Soup

Soups have always been seen has a healing food, giving you energy or providing comfort when you’re not feeling your best. Rebecca Katz and Mat Edelson give guidance on what you should be putting in your bowl in Clean Soups.

Saffron is one of my favorite spices to cook with. Yes, it can be a bit costly, but you really need very little saffron to get a huge bang for your buck. Here it gives a luscious, exotic taste to the carrots, which are naturally sweet. Saffron is also a visual delight; in this soup the saffron looks like monks’ robes tossed against a vibrant orange background. Consider this dish a treat for all your senses.

6 servings

Chicken Magic Mineral Broth
  1. Rinse all of the vegetables well, including the kombu.
  2. Rinse all of the vegetables well, including the kombu.
  3. Strain the broth through a large, coarse-mesh sieve, then stir in salt to taste. Let cool to room temperature, then refrigerate overnight. Skim off as much fat as you can from the top of the broth (see Cooks Note), then portion into airtight containers. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Carrot Soup
  1. Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and sauté until golden, about 4 minutes. Stir in the carrots, cumin, coriander, cinnamon, red pepper flakes, saffron, and ¼ teaspoon salt and sauté until well combined. Pour in ½ cup of the broth and cook until the liquid is reduced by half. Add the remaining 5½ cups of broth and another ¼ teaspoon salt and cook until the carrots are tender, about 20 minutes.
  2. Put the lemon zest in a blender and puree the soup in batches until very smooth, each time adding the cooking liquid first and then the carrot mixture. If need be, add additional broth to reach the desired thickness. Return the soup to the pot over low heat, stir in the lemon juice, maple syrup, and a pinch of salt, and gently reheat. Taste; you may want to add another squeeze of lemon, a pinch or two of salt, or a drizzle of maple syrup. Serve with chermoula or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months

Reprinted with permission from Clean Soups, copyright 2016 Rebecca Katz and Mat Edelson Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Clean Soups

Rebecca Katz and Mat Edelson

Book Cover
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