Creamy Moroccan Spiced Carrot Soup

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This rich Moroccan spiced carrot soup calls for a hot Moroccan spice blend called "harissa"

which is a pasty combination of hot chili, cumin, coriander, garlic and other spices typically used in North African cooking in countries like Morocco, Algeria,and Tunisia. IVillage posted an article recently called, " Spicy Food Are Good for Your Heart". If that's the case, then this soup with all its wonderful spices that qualify.

It might be good for the heart, and you might really like it, but it's too hot for me. I toned my recipe down somewhat and just used the cumin, coriander, and garlic, but I left out the hot peppers and added some white wine( Chardonnay) for flavor. However, if you like things hot and spicy , you have to try "harissa" . A prepared version can be purchased in a can in most spice shops but you can make it yourself! It is a staple in most Moroccan homes and is used in many of their recipess. Here is a link for an authentic homemade" harissa" recipe posted by Katherine Martinelli on fabulous her blog.

I just used the Cumin, coriander and garlic which are some of my favorites spices, partly because they taste so good and partly because they are so good for you ( spices contain substantial amounts of immune building and anti-inflammatory antioxidants.) Freshly ground spices are brilliantly colored, exceptionally fragrant, and bursting with health giving benefits.

Fresh Spice Market in Istanbul, Turkey (photo from our trip to Turkey in 2010)

Moroccan recipes are not new to me, as I already make a wonderful recipe called Moroccan Spiced Lemon Carrots which I, and everyone I've ever served it to, adore ( It's lemony, not hot) So, you can imagine how excited I was when I found this recipe in Vegetarian Times for Moroccan Spiced Carrot Soup . I knew it was something we would love to try.

However, I wasn't prepared for how much we would love this soup. My husband and I found it to be exceptional.

I adapted the recipe somewhat. So, the recipe that follows is my version.

For me I still love the flavors of the soup just using c

Soup Ingredients:

• 2 TBS. butter or olive oil (I use organic)
• 1 additional TBS olive oil
• 2 large onions, chopped
• 2 large red bell peppers, chopped
• 3 TBS tomato paste
• 8-10 fresh cloves garlic, chopped
• 3 medium-size carrots, diced
• 2 russet potatoes, peeled and sliced
• 6 cup homemade vegetable broth ( or if in a hurry, I used Pacific Brand Organic vegetable broth.)
• 1 cup low sodium tomato juice or V8 juice
• 2 1/2 tsp. harissa ( optional if you like things hot! ) or just select the following spices
• 1 tsp cumin
• 1 tsp coriander
• 1/2 cup white wine optional ( the alcohol will cook out completely but imparts a nice ffabulous flavor )

Directions

Melt butter and olive oil in large soup pan over medium heat. Add onions, peppers and garlic, and saute 3 to 5 minutes, or until soft, stirring often.

Add carrots and potato and cook 4 to 5 minutes more, or until potatoes begin to become brownish .

Add tomato paste and stir through all the vegetables and stir and cook a little more

Add broth, tomato juice, and wine, harissa if using it or cumin and coriander. Reduce heat to medium-low and simmer 30 minutes, or until potatoes and carrots are soft.

Serve chunky vegetable style ( my favorite) or

Transfer mixture in small batches to blender or food processor, or use an immersion blender, and puree until smooth. Season to taste with salt and pepper.

Garnish with Greek Yogurt optional.. ( I put it in a zip loc bag and snipped the end. Then I squeezed it into a heart design onto the soup)

The soup can be eaten blended or chunky! It's delicious both ways so, have it your way!

Sometimes I prefer a milder soup, so I will use the wine for flavoring, but I leave out the cumin and coriander. Obviously, it tastes different, but is very delicious and soothing . I usually eat my soup chunky.

For an authentic homemade recipe for harissa, follow the link to a fabulous blog by Katherine Martinelli

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