Moorish Carrot Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 8 carrots, peeled and cut into one inch thick slices
• 1 tablespoon minced garlic
• 1 tablespoon ground cumin
• 6 cups chicken broth
• 1/4 cup pearl barley
• salt & freshly ground black pepper, to taste
• harissa, for garnish

Recipe

• 1 heat the olive oil in a heavy pot oer low heat. add the onion, carrots and garlic and cook until vegetables have softened, about 15 minutes.
• 2 add the cumin and stir to coat the vegetables for 3 minutes.
• 3 add the broth and barley and bring to a boil over high heat. reduce the heat to medium-low and simmer, partially covered, until the carrots are tender and the barley is cooked, 35 minutes. season with salt and pepper. allow the mixture to cool slightly.
• 4 process the soup in a blender or food processor, in batches if necessary, until mostly pureed but not completely smooth. return the soup to the pot and heat it over low heat. ladle into individual bowls, topping each serving with nor more than 1/2 tsp of the warming harissa.