Moroccan carrot soup

Cooking Soups Moroccan carrot soup

If this vegetarian soup is too thick when simmering, add a little water to thin it out.

Lables: High fibre Low fat Low kilojoule Lower gi Egg free Fish free Gluten free Shellfish free Wheat free
  1. Heat oil in a large saucepan over medium-high heat. Add carrot, onion, garlic and ginger. Cook, stirring often, for 5 minutes or until softened. Add cumin, cinnamon and chilli flakes. Stir to combine.
  2. Add stock and lentils. Bring to a simmer. Reduce heat to medium. Simmer for 20 minutes or until lentils are tender. Season with salt and pepper.
  3. Serve topped with yoghurt and sprinkled with dukkah and parsley.

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1 tbsp extra virgin olive oil
2 large carrots, coarsely grated
1 brown onion, finely chopped
1 garlic clove, finely chopped
3cm piece fresh ginger, peeled, finely chopped
1 tsp ground cumin
1/2 tsp ground cinnamon
Pinch of dried chilli flakes
1.5 litres salt-reduced vegetable stock
375g packet dried red lentils, rinsed
1/3 cup plain Greek-style yoghurt
2 tsp pistachio dukkah
Fresh flat-leaf parsley leaves, chopped, to serve

Adv

Autors
Preparation time
10
Cooking time
30
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Soups
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