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Moroccan Carrot Soup   CD  SP  30mins plus chilling



Serves  4   Cold   Vegetable  Vegetables  Soups Starter   Gluten Wheat Dairy Free Morocco   North African  Africa




1.1L/40fl.oz. Fresh Chicken Stock 

75g/3oz Onions, chopped 

1/2 teasp Ground Caraway Seed 

1 level teasp Cumin Seed 

3 Garlic Cloves, chopped 

1 tbsp Lemon Juice 

1 tbsp Lime Juice 

450g/1lb Carrots, peeled and chopped 

Freshly chopped Coriander to garnish





1. Place all the ingredients in a large saucepan, bring to the boil then reduce the heat and simmer for 30 minutes until tender. 


2. Allow to cool then drain, reserving the liquid and transfer the pulp to a food processor or liquidiser. Process until very smooth.  


3. Add the reserved liquid to the puree, mix well and chill. 


4. To serve - transfer to soup bowls or plates and garnish with chopped coriander. Serve cold. 




More Soup  Recipes  | Summer Recipes  | What's in Season  |  More Moroccan Recipes



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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


Related Recipes and Information

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