Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Moroccan Roasted Carrot Soup

Good final

These days, simplicity is everything. I’m returning to work next week from maternity leave – 14 weeks of new love bliss, intense physical exertion, and steep learning curves. I’ve used these days at home to get to know my daughter, to start using my muscles again (my poor abs), and to take stock of this new reality of parenthood. And for better or for worse, that new reality will change the way I cook. Weeknights will need to be simple fare – hearty, healthy, and super easy. Everything else will have to wait for the weekend.

This recipe makes an easy to prepare, freezer-friendly soup – the type of dish we’re sure to be making frequently. It involves roasting carrots in butter (or oil) and spice, blending them together with broth, and adding a little texture with sweet golden raisins and bright green onions. The ras el hanout – a Moroccan spice blend that typically includes cardamom, cinnamon, clove, chili, coriander, and more – gives the soup a warm, earthy, and slightly sweet flavor. In fact, we contributed this recipe to our friends at Tasting Jerusalem for their “ras el hanout” month. You might want to check them out, as well as their namesake cookbook “Jerusalem” (one of our favorites!). –jaime

P.S. I’ve written before about the virtues of golden raisins as a pantry staple. I highly recommend having some on hand! If you need some convincing, check out our Raw Zucchini Salad with Pine Nuts, Mint, and Golden Raisins. For another amazing soup recipe using these dried green grapes, check out 101 Cookbooks Coconut Red Lentil Soup.

Ingredients

8 large carrots, peeled and cut into 1-inch pieces (around 4 cups)

2 1/2 tablespoons unsalted butter, melted (you can use olive oil as a vegan alternative)

1 teaspoon salt

6 grinds of fresh black pepper

4 teaspoons ras el hanout (you can buy ras el hanout or blend it yourself)

1 1/2 teaspoons honey

4 cups (1 quart) vegetable or chicken broth

1/3 cup golden raisins

1/4 cup fresh orange juice

4 green onions, thinly sliced


Directions

1. Preheat oven to 425 degrees farenheit. Layer carrots on a foil-lined baking sheet and toss with melted butter, salt, and pepper. Roast for 15 minutes.

2. Take carrots out and toss with ras el hanout and honey. Put back in the oven for an additional 10 minutes or until carrots are fully tender and just starting to brown. Let the carrots cool slightly.

3. Two options here:
Immersion blender: Put carrots and broth in a large saucepan on medium heat. Blend until very smooth and there are no remaining large chunks of carrot.

Standing blender: Add carrot mixture and broth to a blender. Blend until very smooth and there are no remaining large chunks of carrot. Place the blended mixture in a large saucepan on medium heat.

4. Add golden raisins to the carrot soup and let cook for 5 minutes. Remove soup from heat and stir in orange juice.

5. Ladle soup into 6 bowls and sprinkle each with a generous amount of green onions (the green onions aren’t a throw away – they really complete the soup!)

Good shreds

Good baking sheet

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12 comments on “Mezze: Moroccan Roasted Carrot Soup

  1. Deena Kakaya
    January 30, 2014

    So deep and vibrant x

  2. Ani
    January 30, 2014

    I’ve made this as a veggies side, but never thought to whir the carrots up to make a soup – sounds great!

  3. Tobie
    January 30, 2014

    Jamie-congratulations on your baby!
    I’ve been thinking of carrot soup lately.
    Do you have an approximate weight or cup measurment for the carrots?
    I get a CSA box and the carrots are relatively small so not sure how much to use.
    Thanks.

    • mezzeanddolce
      January 30, 2014

      Thank you, Tobie! It’s been so wonderful spending these last few months with her. Unfortunately I didn’t measure them into cups, but my guess is that it would be around 4 cups. Good luck, and please let us know how it tastes! Also, I would recommend pureeing it more thoroughly than I did (as in, better than in the photo!)

  4. Beth (OMG! Yummy)
    January 30, 2014

    Absolutely love the idea of roasting the carrots for the soup – I did that years and years ago for a gourmet club roasted carrot and onion soup and just loved the flavor. This is an ingenious way to use the ras el hanout Jaime!

    • mezzeanddolce
      January 30, 2014

      So glad! Yes, I think that roasting the carrots really enhances the flavor. And ras el hanout is the perfect complement to them!

  5. Tobie
    January 31, 2014

    It’s delicious! That spice mixture is devine–am searching for more things to use it in.

    • mezzeanddolce
      January 31, 2014

      We are so glad to hear that! Look out for the Ottolenghi soup recipe we’re including in our next about rosewater – it also includes ras el hanout and looks fantastic!

  6. kylapearlman
    February 1, 2014

    Thanks! This was great! I look forward to more new-parent friendly recipes to come:-)

    • mezzeanddolce
      February 2, 2014

      Glad to hear! Look out for a citrus salad in the next couple of months that’s my go-to when we have people over for dinner. Little effort for an impressive looking (and tasting) salad!

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This entry was posted on February 21, 2014 by in Appetizers/Dips, Mezze, Soups and tagged , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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