Prep Time
10 min
Cook Time
5 min
Yields
2 servings
Use leftovers from Moroccan-Spiced Roast Carrots recipe to make this delicious pureed soup.
Courtesy of Jennifer Low.
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ingredients
2
cup coarsley chopped chopped Moroccan-Spiced Roast Carrots (7 or 8 bunch carrots, see roast carrot recipe)
3
cup vegetable broth, divided
3
Tbsp 18% table cream
2
Tbsp maple syrup
⅒
tsp each: chili powder, cumin, paprika
pinch black pepper
croutons and chopped parsley to garnish (optional)
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directions
Step 1
Puree carrots and 1 1/2 cups broth in blender until smooth. Transfer to saucepan.
Step 2
Stir in remaining broth, cream, maple syrup and spices. Bring to simmer.
Step 3
Ladle into soup bowls. Garnish with croutons and parsley, if desired.