11/22/2025
MOROCCAN CARROT SOUP
This fragrant golden soup will brighten dark November evenings
2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
3 pounds carrots, cut into 1-inch pieces
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Pinch of red pepper flakes
1/2 teaspoon saffron threads
6 cups broth or water or a combo
2 1/2 teaspoons lemon zest
1 tablespoon freshly squeezed lemon juice, plus more if needed
Directions:
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 1/4 teaspoon salt and sauté until well combined.
2. Pour in 1/2 cup of the broth and cook until the liquid is reduced by half. Add the remaining 5 1/2 cups of broth and another ¼ teaspoon salt and cook until the carrots are tender - about 20 minutes.
3. Put the lemon zest in a blender or Cuisinart and puree the soup in batches until very smooth, each time adding the cooking liquid first and then the carrot mixture. Use caution working with hot liquids! Or, let the soup cool before pureeing. If needed, add additional broth to reach the desired thickness.
4. Return the soup to the pot over low heat, stir in the lemon juice, and a pinch of salt, and gently reheat. Taste and adjust with more lemon juice and/or salt if needed.
From the 21 Days to Better Health Recipe Guide
