Here’s looking at you, carrots.
In keeping with my culinary exploration of flavors from around the globe, I decided that my next sojourn would be to the fabled land of Morocco. But being that I can’t afford the airfare, this trip would have to take place in my kitchen.
Moroccan food has always appealed to me because of its use of vibrantly colored and flavorful spices. The cuisine reflects Moorish, Mediterranean, Arab and Berber influences, its dishes even more heavily spiced than those of the aforementioned locales.
Cinnamon, coriander, cumin, turmeric, paprika, ginger and saffron are just a few of the many spices often used in Morocco’s signature tagines, couscous dishes, pastillas, soups and sides.
Besides the meat- and lamb- heavy main dishes, Moroccans use a wide range of fruit and vegetables in their cookery. That’s why I’ve chosen this flavorful carrot soup as the vehicle for my “spicy” fix.
Great for any time of the year, this brightly colored, puréed Moroccan-spiced carrot soup is creamy, bursting with flavor, easy to prepare and also quite healthy. The featured ingredient is chock full of dietary fiber, antioxidants and vitamins — namely, beta carotene and vitamin A, which is great for eye health.
(Though unfortunately the urban legend that eating lots of carrots will allow one to see in the dark isn’t true.)
Feel free to play around with the spices in this soup, adding more or less of whatever pleases your palate, or throw in a different combination of flavors typical of Moroccan cooking. And instead of orange carrots, why not grab some purple, red or yellow carrots to give it a colorful makeover?
My last piece of advice on this recipe: If you have a food processor, use it. It will surely save your hands from all of the chopping required and will cut your prep time in half.
Bil hana wish shifa’!
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