Soupe aux carottes à la marocaine

Un grand merci à James Harmon, de l'AF du North Shore (IL). James was a Peace Corps volunteer in Chad, 1975–78, and his cook Paul frequently prepared this soup.

Ingredients

2 pounds carrots, peeled and diced

1 onion, diced

4 cloves garlic, minced

1 teaspoon cumin

1 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1/2 teaspoon ground ginger

1/4 teaspoon crushed chilli flakes (optional)

1/2 teaspoon sea salt

1/2 small lemon, juiced

6 cups chicken or vegetable broth

2 tablespoons olive oil

Toppings: Full-Fat Yogurt, Spicy Roasted Chickpeas, Harissa

Preparation

In a large pot, on medium heat, add olive oil and diced onion, and season with a pinch of sea salt. Cook for 5-7 minutes until onions are tender and translucent. Add diced garlic and cook for another 1 minute, watching it carefully to ensure it does not burn. Add cumin, coriander, ginger, cinnamon and chilies and cook for 30 seconds until fragrant. Add chopped carrots and stir to combine with onion and spice mixture. Pour in stock, bring to a boil, and then reduce to a simmer and allow to cook for 30-35 minutes until the carrots are tender and can be pierced with a fork. Once to soup has cooked, remove from the heat, squeeze in lemon juice, and puree until smooth using a vegetable mill or a blender. Season with salt and pepper to taste. Garnish with full-fat yogurt, spicy roasted chickpeas and harissa.