Moroccan Spiced Squash and Carrot Soup
Description: Dive into the vibrant flavors of Morocco with this rich and aromatic Squash and Carrot Soup. This recipe, featured on Love With Recipes, marries the earthy sweetness of squash and carrots with a blend of warm Moroccan spices, making for a comforting and nutritious bowl of soup that’s perfect for any time of the year.
Category: Vegetable
Keywords: Moroccan, African, Low Protein, Low Cholesterol, Healthy, Kosher, Less than 4 Hours
Servings: 6
Ingredients:
- 1 tablespoon olive oil
- 3 medium yellow onions, diced
- 1 teaspoon paprika
- 1½ teaspoons ground cumin
- 1½ teaspoons ground turmeric
- 1 teaspoon ground coriander
- 4 medium carrots, peeled and chopped
- 1½ teaspoons sugar
- 4 cups water (or chicken stock for a richer flavor)
- 1 cup fresh cilantro, chopped (for garnish)
- 1 cup plain yogurt (for garnish)
- Salt and pepper to taste
Instructions:
-
Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This will ensure that it’s at the perfect temperature to roast the squash. -
Prepare the Squash:
Cut the squash in half from top to bottom. Place the squash halves cut side down on a lightly oiled baking sheet. Bake for about 50 to 60 minutes, or until the squash is tender and can be easily pierced with a fork. -
Scoop and Prepare:
Once the squash is roasted, remove it from the oven. Let it cool for a few minutes. Using a spoon, scoop out the seeds and discard them. Then, scrape the squash pulp from the skin and set it aside. Discard the skin. -
Sauté the Onions:
In a large soup pot, heat the olive oil over medium heat. Add the diced onions and cook, stirring occasionally, until the onions are soft and translucent, which should take about 7 minutes. -
Add Spices:
Add the paprika, cumin, turmeric, and coriander to the pot with the onions. Stir and cook the spices for about 2 minutes, allowing their flavors to bloom and meld together. -
Combine Ingredients:
To the pot, add the reserved squash pulp, chopped carrots, sugar, water (or chicken stock), ½ teaspoon salt, and ¼ teaspoon pepper. Stir well to combine all the ingredients. -
Simmer the Soup:
Bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer uncovered for 20 to 25 minutes, or until the carrots are tender. -
Cool and Blend:
Allow the soup to cool for about 15 minutes. Then, in batches, carefully puree the soup using a blender until it is completely smooth. If you have an immersion blender, you can use it directly in the pot. -
Strain the Soup:
For an extra smooth texture, strain the pureed soup through a fine strainer back into the pot. Gently reheat the soup over low heat. If the soup seems too thick, you can add additional water to reach your desired consistency. -
Season and Serve:
Taste the soup and adjust the seasoning with additional salt and pepper if needed. -
Prepare Yogurt Garnish:
In a small bowl, season the plain yogurt with a pinch of salt and pepper. Stir well to combine. -
Garnish and Enjoy:
When ready to serve, ladle the hot soup into bowls. Garnish with a sprinkle of fresh cilantro and a drizzle of seasoned yogurt.
Cook Time: 1 hour 20 minutes
Prep Time: 15 minutes
Total Time: 1 hour 35 minutes
This Moroccan Spiced Squash and Carrot Soup is a delightful way to enjoy the rich flavors of North Africa in a comforting and healthy meal. The blend of spices adds warmth and depth to the sweet squash and carrots, while the yogurt garnish provides a creamy touch. Perfect for a cozy night in or as a special starter for your next dinner party. Enjoy! 🌟🥣🧄
