Aromatic with the spices of the casbah – turmeric, cinnamon, and paprika – this simple Moroccan soup is a riff on a salad that I had in a Moroccan restaurant. The secret to this great soup is caramelizing the carrots a bit before putting the pressure on in order to bring out their sweetness.
SERVES 6
INGREDIENTS:
- 2 tablespoons canola oil
- 2 garlic cloves, minced
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon sweet paprika
- 4 cups coarsely chopped carrots (1-inch chunks)
- 4 cups chicken stock or store-bought chicken broth
- Salt and freshly ground black pepper (optional)
- ¼ cup finely chopped fresh cilantro for garnish
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Add the garlic, turmeric, cinnamon, and paprika and cook for 1 minute, being careful not to burn the spices.
- Add the carrots and cook for 5 minutes, or until the carrots begin to color.
- Pour in the stock. Lock the lid in place and cook at high pressure for 7 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Using an immersion blender, puree the soup (or cool, transfer to a blender, and puree).
- Season with salt and pepper if necessary and serve the soup garnished with the cilantro.
Enjoy the wonderful flavors of Moroccan spices in this delightful carrot soup, garnished with fresh cilantro!
