Recipe: Moroccan Carrot Soup »

From Clean Soups by Rebecca Katz

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Moroccan Carrot Soup from Clean Soups by Rebecca Katz

Moroccan Carrot Soup from Clean Soups by Rebecca Katz [©Murdoch Books]

<i>Clean Soups</i> by Rebecca Katz with Mat Edelson

 

Soup can nourish and heal the body giving you an energising boost. In Clean Soups, Rebecca Katz shows us how to use wholesome stocks and soups to detox naturally and stay invigorated all year round.

One simple bowl of soup can make a difference to how you feel and here's one to try.

Rebecca says:  Saffron is one of my favourite spices to cook with. Yes, it can be a bit costly, but you really need very little saffron to get a huge bang for your buck.  Here it gives a luscious, exotic taste to the carrots, which are naturally sweet. 

Saffron is also a visual delight; in this soup the saffron looks like monks robes tossed against a vibrant orange background. Consider this dish a treat for all your senses.
 

Moroccan Carrot Soup

makes 6 servings  |  prep time: 15 minutes  |  cook time: 30 minutes

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 brown onion, chopped
  • Sea salt
  • 1.5 kg carrots, cut into2.5 cm pieces
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • Pinch of chilli flakes
  • ½ teaspoon saffron threads
  • 1.5 litres Nourishing Bone Broth (see recipe below), plus more if needed
  • 2½ teaspoons Meyer lemon zest (See Cook’s Note)
  • 1 tablespoon freshly squeezed Meyer lemon juice, plus moreif needed (See Cook’s Note)
  • ¼ teaspoon dark maple syrup, plus more if needed
  • Chermoula (page 122), for garnish (optional)
     

Method:

Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and sauté until golden, about 4 minutes.

Stir in the carrots, cumin, coriander, cinnamon, chilli flakes, saffron and ¼ teaspoon salt and sauté until well combined. Pour in 125 ml of the broth and cook until the liquid is reduced by half.

Add the remaining broth and another ¼ teaspoon salt and cook until the carrots are tender, about 20 minutes.

Put the lemon zest in a blender and puree the soup in batches until very smooth, each time adding the cooking liquid first and then the carrot mixture.

If need be, add additional broth to reach the desired thickness.

Return the soup to the pot over low heat, stir in the lemon juice, maple syrup and a pinch of salt, and gently reheat.

Taste; you may want to add another squeeze of lemon, a pinch or two of salt, or a drizzle of maple syrup.

Serve with chermoula or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Cook’s note: Meyer lemons are milder and sweeter than most shop-bought lemons. If you don’t have Meyer lemons, use 2 teaspoons of lemon juice combined with 2 teaspoons of freshly squeezed tangerine or orange juice. As for the zest, regular lemon zest is an acceptable substitute.

 

Nourishing Bone Broth

Makes about 6 litres  |  prep time: 25 minutes  |  cook time: 8-16 hours

Put this one in the time machine. Bone broths are trendy these days, but in fact they've been around since the ancient Greeks. It turns out the gelatine that seeps from the bones as they simmer is great for gut health and digestion.

Beef bones also contain high amounts of calcium and magnesium, which are great for your bones.

One note: invest in pasture-raised, organic bones if at all possible, to ensure youíre getting the highest-quality ingredients possible, free of hormones and antibiotics.

Ingredients

  • 1.5 kg marrow bones from grass-fed organic beefor chicken bones
  • 3 unpeeled carrots, cut into thirds
  • 2 unpeeled brown onions,quartered
  • 1 bunch celery, including the heart, cut into thirds
  • 5 unpeeled cloves garlic,halved
  • ½ bunch flat-leaf parsley
  • 12 black peppercorns
  • 2 bay leaves
  • 4 sprigs thyme
  • 1 tablespoon apple cider vinegar
  • 8 litres cold, filtered water,plus more if needed
  • Sea salt

Method:

Preheat the oven to 220°C.

Place the bones on a rimmed baking tray or roasting pan and roast until browned, 20 to 30 minutes.

Rinse all of the vegetables well.

In a 12-litre or larger stockpot, combine the bones, carrots, onions, celery, garlic, parsley, peppercorns, bay leaves, thyme and vinegar.

Pour in the water, cover and bring to a boil over high heat. Remove the lid, decrease the heat to low and skim off the scum that has risen to the top.

Simmer gently, partially covered, for 8 to 16 hours (or use my slow cooker shortcut, page 43). As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.

Remove and discard the bones, then strain the broth through a large, coarse-mesh sieve; stir in the salt to taste.

Let cool to room temperature and then refrigerate overnight in an airtight container.

Skim off as much fat as you can from the top of the broth, then portion into airtight containers.

Store in the refrigerator for up to 5 days or in the freezer for up to 6 months. 

Read more about Clean Soups here »

See links below for more delicious soup recipes.

This recipe from Clean Soups is reproduced with the kind permission of the publisher.

Clean Soups by Rebecca Katz with Mat Edelson and photography by Eva Kolenko is published by Murdoch Books (Sydney, NSW; Mar 2017; Hb; 152pp, RRP A$35.00)

 

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May 17th, 2017
 
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