Here’s a little sunny cheer to brighten up your monsoon days – Moroccan Carrot Soup!
-2 tablespoons olive oil
-2 large shallots, or one onion, diced
-2 tablespoons ginger, finely chopped
-4 garlic cloves, chopped
-1 carrot, peeled, sliced into 1/2 inch rounds
-1 potatoe, rough chopped
-1 apple, rough chopped
-2 cups veggie or chicken stock
-2 cups water
-1/2 cup coconut milk
-1 cup orange juice ( juice form 2 oranges)
-1 teaspoon salt
-1 tablespoon honey
-1 teaspoon cinnamon
-1 teaspoon cumin
-1/2 teaspoon cayenne,or red chilly powder
-Heat oil in a large heavy bottom pot. Add onions and saute over med-high heat until tender and golden, 3-4 minutes.
-Turn heat to medium and add the ginger and garlic and cook for 2 more minutes, until golden and fragrant.
-Add the carrot, potatoes, apples, stock and water.
-Bring to a boil, turn heat down to low and simmer, covered for 15 minutes or until carrots are fork tender.
-Let this cool then blend in batches ( in a blender) until very very smooth and place back in the pot.
-Add the orange juice, coconut milk, salt and spices and stir to combine, while reheating over low heat.
-Taste, adjust salt and heat,the soup is ready!