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.
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
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the chopped carrots, onion, and garlic with olive oil, cumin, coriander, and cinnamon until well coated.
- 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.
- Transfer the roasted vegetables to a pot, add the vegetable broth, and bring to a simmer over medium heat.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches until smooth.
- Season the soup with salt and pepper to taste.
- 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