Berber-spiced Roasted Carrot Soup

This Berber-spiced Roasted Carrot Soup is a flavorful and comforting dish that is perfect for a cozy night in. The warm spices of Berber cuisine complement the sweetness of roasted carrots, creating a delicious and aromatic soup.

Berber-spiced Roasted Carrot Soup

Ingredients

  • 1 pound carrots, peeled and chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 4 cups vegetable broth
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the chopped carrots, onion, and garlic with olive oil, cumin, coriander, and cinnamon until well coated.
  3. Spread the seasoned vegetables in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the carrots are tender and slightly caramelized.
  4. Transfer the roasted vegetables to a pot, add the vegetable broth, and bring to a simmer over medium heat.
  5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches until smooth.
  6. Season the soup with salt and pepper to taste.
  7. Serve the Berber-spiced Roasted Carrot Soup hot, garnished with a drizzle of olive oil and a sprinkle of ground cumin or coriander, if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
40 minutes
Total time:
55 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
180 per serving
Carbohydrates
25g
Protein
3g
Fat
8g

Supplies

Baking sheet Large bowl Pot Immersion blender or regular blender

Tools

Knife Cutting board Measuring spoons Measuring cups

Serving suggestions

Serve the Berber-spiced Roasted Carrot Soup with a side of crusty bread or a fresh green salad for a complete meal.

Tips & tricks

For an extra burst of flavor, sprinkle the soup with a pinch of smoked paprika before serving.

Cost

$10