Moroccan Carrot Apple Soup

Moroccan Carrot Apple SoupFor a fleeting moment this afternoon, the term, Nihil Obstat, ran through my head — an old-school Catholic declaration at the beginning of books and the like of “no obstacles.” While I have long since given up on trying to understand what enters my stream of consciousness, it occurred to me later in the day that we might need a similar designation for recipes and restaurant dishes.

Instead of an assurance of nothing damaging to faith or morals, this new designation would indicate that a dish was vegetarian,  made from locally sourced ingredients, paleo, organic, gluten free, sugar free, cholesterol free, soy free, dairy free, low fat, low calorie,  and very low in sodium.

8 carrots

These were not my guidelines for creating a carrot soup with a Moroccan twist — fact is, I  had an abundance of carrots on hand, a hankering to stir up some Moroccan flavor.

Moroccan Spices

But if there was such a category this would be a contender. And despite the list of everything that this soup doesn’t have, it’s outrageously tasty with a rich and, I might even go as far as to say, complex, combination of flavors.

moroccan carrot apple soup

Ingredients

  • 2 T Olive Oil
  • 8 large carrots peeled and rough chopped
  • 1 large onion, chopped
  • 2 medium apple,  (preferably Granny Smith) peeled, cored and chopped
  • 1 tsp. cumin
  • 1 tsp. cinnamon
  • 1 tsp. pepper
  • 1 tsp. Kosher salt
  • 1 tsp. ginger
  • 1/2 tsp. coriander
  • 3 cups water
  • 1/2 cup unsweetened, unflavored almond milk
  • 2 T plain Greek yogurt (optional!)

Directions

  • Heat olive oil in a large skillet. Add carrots and onions. Saute on medium high for 5-7 minutes until the carrots begin to soften. Combine chopped apples and spices. Cover and cook for another 10 minutes, stirring occasionally.
  • Add 1 1/2 cups of water and simmer for another 10 minutes. Remove from heat.  Allow to cool for about 5 minutes.
  • Transfer to a blender in 2-3 batches and puree along with remaining water and almond milk.
  • Pour pureed soup into a large sauce pan and reheat for 5-10 minutes. Top with a dab of Greek yogurt.
  • Serve warm

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