North African Spiced Carrot Soup
Posted on | November 13, 2008 |
It’s fall, and even here in the land of no real seasons, the temperatures are dropping and the nights are getting colder. And that means one thing–soup season! I love soup, it’s one of the ultimate comfort foods.
I first threw together this soup about a month ago when my husband was gone on a business trip and I thought I’d be the good wifey and surprise him with some tasty soup when he got home. Of course, that was before I realized that he doesn’t actually like carrot soup. But he did like this one, enough that he even asked me to make it again.
This soup is a little different, with it’s flavors of cinnamon and ginger. I’ve been on a major North African kick with my cooking lately–I just love the combinations of sweet and savory and the rich spices.
North African Spiced Carrot Soup
24 baby carrots
1 can fire roasted diced tomatoes (14 oz.)
2 Tbs olive oil
1 onion, diced
1 stalk celery
1/2 Tbs ground ginger
1 clove garlic, minced
1/4 tsp cinnamon
1/8 tsp nutmeg
2 1/2 cups veggie stock
salt and pepper to taste
1. Preheat oven to 375°F. Toss carrots in 1/2 tablespoon olive oil and season with salt and pepper. Spread on a baking sheet and roast for 30 minutes, tossing halfway through.
2. In a large soup pot, heat remaining olive oil on medium and add onion, celery, garlic and ginger. Saute until fragrant, about 5 minutes. Add carrots, tomatoes, cinnamon and nutmeg and cook for another 5 minutes. Reduce heat to medium low, add stock and simmer until carrots are soft, about 10 minutes.
3. Allow to cool for 5 minutes then pour into blender. Blend until you have a smooth consistency. Taste and add salt and pepper if needed.
Serves: 4
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November 30th, 2008 @ 7:16 am
Nice post u have here
Added to my RSS reader