Saturday Surprise — Soup’s On!
November 21, 2020
Howdy from Denver! I’ve been here since Tuesday — grandbaby’s regular daycare closed so I begged agreed to come down and take care of the precious one 🙂 It has been fun but holy crap is she a busy little bee! I’m so thankful that I can fill in when needed.
With the massive Covid-19 outbreak in South Dakota, our daughters have wisely opted not to come home this week. It sucks, but it’s the safest thing all around. It’ll be a very quiet Thanksgiving when we were looking forward to mass chaos of kids and dogs and fun and games 🙁
Since I’m about to get on the road home to Rapid City (dry roads, no snow forecast) I wanted to share what has become one of my favorite soups: Moroccan Carrot Soup. I don’t make it: Mr. James does. And honestly, before you go….ewwwww….hear me out, okay?
First off: I’m NOT crazy about carrots. Never have been. So when he found this recipe and wanted to make it, I think I made a poop face. Pureed hot carrots? HARD PASS. But it honestly was love at first bite. It is SO easy and SO cheap and SO good….
This isn’t an original recipe — so not in the cookbook, and I’d really love for you all to try it and let me know what you think!
Here’s a pic of Mr. James’ batch from last week with a toasted piece of Naan bread 🙂
Moroccan Carrot Soup
- YIELD:Makes 4 servings
- ACTIVE TIME: 20 minutes
- TOTAL TIME: 40 minutes
INGREDIENTS
-
- 2 tablespoons (1/4 stick) butter
- 1 cup chopped white onion
- 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
- 2 1/2 cups chicken broth
- 1 1/2 teaspoons cumin seeds
- 1 tablespoon honey
- juice from one lemon
- 1/8 teaspoon ground allspice
- 1/2 cup plain Greek yogurt, stirred to loosen
PREPARATION
-
- Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
- Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.
- Remove soup from heat. Puree in batches in blender until smooth (or use an immersion blender). Return to same pan. Whisk in lemon juice, and allspice.
- Ladle soup into bowls. Add a tablespoon of yogurt, drizzle honey over the yogurt and sprinkle generously with cumin. Salt and pepper to taste
17 Comments:
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Roxanne Farrington said:
Happy Thanksgiving!🦃 Safe travels!
Jo Ann Ingle said:
Happy Thanksgiving!!❤️
Karen Lauterwasser said:
I like carrots of all kinds – it was my nickname as a kid because I used to walk back to school after lunch eating a raw carrot. I will definitely have to try this soup!
Annette said:
My granddaughter, Lennox, just turned 3 and she is very busy. When the weather is good, we go for a walk…more like Nana walking quickly as she pedals her tricycle. She loves the outdoors. She is always picking up leaves, sticks and rocks and has to bring them all home. If it is too chilly, we stay in the backyard with the swing set, sandbox and soccer ball and the doggies. Not fond of carrots but will have to give the recipe to hubby. He loves them.
Have a wonderful Thanksgiving!
Jeanine Lesperance said:
This actually sounds yummy. I was not a cooked carrot fan until a couple of years ago..
Debra Wolsleben said:
Still not convinced about the soup but I would be willing to try it.
Tambra Byrne said:
Safe travels.
Ruth said:
Thank you for the recipe, and Happy Thanksgiving. Ours will be a quiet one also! 😎
Michelle D Holden said:
Was your dislike of carrots also the inspiration for Anton’s dislike of them? I love raw carrots but not cooked carrots.
I’m glad you were able to have time with your grandbaby during this crazy time.
Wishing you and your family a very safe and Happy Thanksgiving.
Amy said:
Safe travels and cheers to dry roads and no wind! The soup sounds yummy and will definitely try!
Elisa said:
My Squash soup is pretty much the same! Just replace the carrots with roasted Acorn or Butternut squash. Ta da! Can use from raw, but I find the roasted squash gives it an extra layer of umami. If I buy a large enough squash, I will usually roast an entire thing, but put half of it in the freezer. Ready for next time! So good!
To roast the squash: slice in half, leave skin on. Scoop out seeds. Line a baking pan with aluminum foil. Add ~1 Tb olive oil per half. Rub squash cut side down in the oil (make sure you coat the whole face of the squash). Bake in 350°F oven for 45 minutes. Allow to cool. Use spoon to scoop out flesh. Use as needed.
If you use roasted squash, you don’t need to cook soup for 20 mins since the squash is already cooked. You just need to cook it long enough to heat through.
Ruth Smithson said:
I am a big chicken when it comes to new foods. I just can’t bring myself to try them.
Pamela Hayes said:
Happy Thanksgiving and I will give this a try .Might go great with a leftover Turkey sandwich night.
Brenda Peterson said:
I am going to try the soup. It sounds interesting and I do like carrots.
Amanda said:
This actually looks pretty delicious to me. My newest craze is using the air fryer. I’m slow to most band wagons, but I am so glad I jumped on it. I might have to try to make this one day, even though it can’t be made in the air fryer. LOL
Kim Burson said:
Thanksgiving wishes to you and your family. Grandkids are awesome I’ve been lucky to have a younger friend whose parents are both gone ask me to be grandma to his little girl born this year.
Kimbe
SARAH TAYLOR said:
Thanksgiving blessings to you and your Family!