Moroccan Carrot Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 4 cups vegetable stock or 4 cups chicken stock
• 1 lb carrot, scraped and trimmed
• 1 garlic clove
• 1/8 teaspoon cinnamon
• 1/4 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 dash cayenne pepper or 1 dash hot sauce
• 2 tablespoons fresh lemon juice (1 lemon)
• 1/8 teaspoon sugar
• 1 dash orange flower water (optional)
• fresh parsley (to garnish)

Recipe

• 1 in a medium saucepan, bring stock to a boil and add whole carrots and garlic. reduce heat and simmer until tender about 10 to 15 minutes. remove half the carrots and set aside.
• 2 puree cooked carrots, garlic and stock; return to saucepan. stir in cinnamon, cumin, paprika, and cayenne.
• 3 slice the reserved carrots into thin rounds and add to soup.
• 4 just before serving, stir in lemon juice, sugar and a dash or.
• 5 puree the remaining carrots, garlic, and stock and return to the saucepan.
• 6 when you're ready to serve, stir in the lemon juice, sugar, and a dash of orange flower water, if using. ladle into bowls and sprinkle with chopped parsley.