Moroccan Carrot Soup

Soup Recipe

This article is an oldie but a goodie!

Posted: October 11, 2019

Our blog is chock full of great ideas for fun things to see and do in York Durham and Headwaters. We are always adding new content and updating old posts, but sometimes you might stumble upon something from our vault. If this article has inspired you to hit the road, be sure to double-check that the featured stops in this post are still welcoming visitors.

MOROCCAN CARROT SOUP

Carrot Soup

Recipe by, Goose and Gander Kitchen – Caledon

INGREDIENTS

SOUP

  • 1.5 tablespoon za’atar spice mix (alternatively, mix .5 tablespoon each of toasted sesame seeds, dried/rubbed thyme and ground sumac together)
  • ½ teaspoon kosher salt
  • 3 tablespoons extra virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 1 large garlic clove, minced
  • 2lbs carrots, sliced into 1/4-inch thick rounds
  • 2 tablespoons local maple syrup or honey
  • 4 cup vegetable broth (or chicken broth)
  • 2 cups water
  • 1/3 cup dried red or green lentils
  • ½ teaspoon kosher salt
  • 2 tablespoons fresh lemon juice

GARNISH

  • Fresh thyme sprigs
  • ½ tablespoon of za’atar mix
  • Plain yogurt
  • Dry roasted walnuts, pine nuts or pumpkin seeds

DIRECTIONS

  1. In a large sauce pan, heat 1 tablespoon olive oil over medium heat until it begins to shimmer. Add the onion and garlic and cook, stirring until it begins to soften (don’t let it brown). About 3-4 minutes.
  2. Add the remaining 2 tablespoons olive oil, carrots, and 1½ tablespoon of za’atar. Cook, stirring, for 6-8 minutes, until the carrots begin to soften just a little.
  3. Stir in the maple syrup or honey, broth, water, lentils, and salt. Bring to a boil over medium-high heat then reduce heat until the soup simmers. Simmer until the carrots and lentils are tender, 25-30 minutes.
  4. Puree the soup until completely smooth either with an immersion blender or working in batches with a blender or food processor. Return the soup to the pot and stir in the lemon juice. Taste and adjust seasoning to your liking.
  5. Serve warm topped a swirl of plain yogurt, a sprinkling of the remaining za’atar, a smattering of roasted nuts, and thyme sprigs
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