Bringing a Little Morocco to Carp

Inspired by Ms. Kerry's post and the fact that carrots were on sale at the grocery store, Moroccan Carrot Soup featured on our dinner menu this week. This soup, served with some fresh bread, made a very easy and healthy meal.  As always I deviated from the recipe instructions slightly.

Gael Glen Farm's Moroccan Carrot Soup

Ingredients
3 lbs carrots, peeled and chopped (Charlie the donkey devoured the peels!)
3 sweet onions
10 small cloves garlic
1 teaspoon cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1 1/2 tablespoons lemon juice
6 cups chicken broth
2 tablespoons olive oil

Instructions
Chop carrots and onions and peel garlic.  

Toss in oil and roast in the oven at 350f for two hours.  

Transfer roasted veggies to a blender.  Add broth, spices and salt.  Blend until velvety.  Transfer to a pot and heat on the stove until serving temperature.  

Remove from the heat, squeeze in lemon juice and season with salt and pepper to taste.

Garnish with full-fat yogurt or creme fraiche and hot sauce (if desired).  Enjoy!

I will definitely make this soup again and will be sure to plant a ton of carrots this year so we can make this a regular on our meal rotation.  It was incredibly simple to make, delicious and easy customize individual portions to add a kick of spice (Ian, Seamus and I like it spicy, while Grandma and Liam do not).  A winning recipe on all counts!