Moroccan Carrot Soup

—Not On Website, Soup

Prep Time: 15 Cook Time: 20 Servings: Yield: 8 cups category: vegan soup method: stove top cuisine: moroccan Source:

Ingredients

2 tablespoons oil

2 fat shallots, or one onion, diced

2 tablespoons ginger, finely chopped

4 garlic cloves, chopped

1 lb carrots, peeled, sliced into 1/2 inch rounds

8 ounces potatoes, rough chopped

1 apple, rough chopped

2 cups veggie or chicken stock

2 cups water

1 can coconut milk

1 cup orange juice ( juice form 2 oranges)

1 teaspoon salt

1 tablespoon maple, sugar or honey

1 teaspoon cinnamon

1 teaspoon cumin

1/2 teaspoon cayenne, more to taste

Directions

Heat oil in a large heavy bottom pot. Add onions and saute over med-high heat until tender and golden, 3-4 minutes. Turn heat to medium and add the ginger and garlic and cook for 2 more minutes, until golden and fragrant. Add the carrots, potatoes, apples, stock and water.

Bring to a boil, turn heat down to low and simmer, covered for 15 minutes or until carrots are fork tender.

Let this cool then blend in batches ( in a blender) until very very smooth and place back in the pot. Add the orange juice, coconut milk, salt and spices and stir to combine, while reheating over low heat.

Taste, adjust salt and heat, adding more salt or cayenne if you like.