Ingredients
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For the base:
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6 medium-sized carrots (about 1 pound), peeled and chopped
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2 large onions, chopped
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2 stalks celery, roughly chopped
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1/2 teaspoon sea salt (or more to taste)
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1 tablespoon fresh lemon juice (optional)
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1/4 cup water
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Optional garnishments:
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1 avocado, cubed and sliced
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1/4 cup plain Greek yogurt (non-fat)
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1/4 cup crumbled feta cheese (vegan version can be used)
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Chopped parsley and cilantro leaves
Directions
Subtitle: A Delightful and Healthy Vegetarian Drink Recipe
Quick Description: This easy-to-make Moroccan carrot soup has all the flavors and aromas of traditional Moroccan cooking. It’s perfect as a light meal, snack, or appetizer. Best of all, it’s gluten-free, oil-free, high-fiber, and kid-friendly!
Servings: 4
Difficulty Level: Easy
Total Time: 30 minutes + 20 minutes for preparation
Nutrition Information per Serving:
Calories: 130
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 100mg
Carbohydrates: 28g
Fiber: 6g
Net Carbs: 2g
Protein: 3g
Ingredients:
For the base:
– 6 medium-sized carrots (about 1 pound), peeled and chopped
– 2 large onions, chopped
– 2 stalks celery, roughly chopped
– 1/2 teaspoon sea salt (or more to taste)
– 1 tablespoon fresh lemon juice (optional)
– 1/4 cup water
Optional garnishments:
– 1 avocado, cubed and sliced
– 1/4 cup plain Greek yogurt (non-fat)
– 1/4 cup crumbled feta cheese (vegan version can be used)
– Chopped parsley and cilantro leaves
Instructions:
Step 1: In a large pot over medium heat, saute the onion, garlic, and ginger until they become translucent and slightly browned. This will take about 10-15 minutes.
Step 2: Add the chopped carrots, celery, and salt. Stir well and cover the pot with a lid. Cook for another 10-15 minutes, stirring occasionally.
Step 3: Pour in the reserved water and bring the mixture to a boil. Reduce the heat to low and let it simmer, covered, for another 10-15 minutes or until the carrots are tender.
Step 4: Remove from heat and allow the soup to cool slightly. Transfer the mixture to a blender or food processor, along with any optional ingredients you like (such as lemon juice, olive oil, etc.). Blend until smooth.
Step 5: Return the puréed soup back to the pot if using a blender. If not, pour the soup into serving bowls. Garnish with your choice of toppings, such as avocado, Greek yogurt, crumbled feta, and herbs.
Note: You can also use a hand mixer or immersion blender to create a chunkier texture if desired.
Steps
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1
Done
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Step 1: In a large pot over medium heat, saute the onion, garlic, and ginger until they become translucent and slightly browned. This will take about 10-15 minutes. |
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2
Done
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Step 2: Add the chopped carrots, celery, and salt. Stir well and cover the pot with a lid. Cook for another 10-15 minutes, stirring occasionally. |
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3
Done
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Step 3: Pour in the reserved water and bring the mixture to a boil. Reduce the heat to low and let it simmer, covered, for another 10-15 minutes or until the carrots are tender. |
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4
Done
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Step 4: Remove from heat and allow the soup to cool slightly. Transfer the mixture to a blender or food processor, along with any optional ingredients you like (such as lemon juice, olive oil, etc.). Blend until smooth. |
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5
Done
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Step 5: Return the puréed soup back to the pot if using a blender. If not, pour the soup into serving bowls. Garnish with your choice of toppings, such as avocado, Greek yogurt, crumbled feta, and herbs. |
