Skill Level
Spicy Vegan Moroccan Carrot Soup
Ingredients
Carrots | 3 | |
Red Bell Peppers | 2 | |
Potato | 1 | |
Onion | 2 | |
Tomato Sauce | 1 1/4 Cups | |
Harissa Paste | 2 1/2 teaspoons | |
Fresh Thyme | 2 teaspoons | |
Low Sodium Vegetable Broth | 6 Cups | |
Ras-El-Hanout | 1 Tablespoon | |
White Pepper | 1 teaspoon | |
Garlic Cloves | 8 Cloves |
An easy spicy soup with some great Moroccan flavors!
- Start with peeling the Carrots, Onions, and Potato and dicing into small pieces.
- Dice the Red Pepper and crush the Garlic.
- Saute the Potato and Carrots with 2 Tablespoons of Olive Oil on a medium-high heat for 5 minutes or until soft.
- Add the Onions, Peppers, and Garlic reduce the heat to medium and continue cooking until soft.
- Add the Broth, Tomato Sauce, Harissa, Spices & Thyme leaves, reduce the heat and let simmer for 30 – 45 minutes.
- Use a stick blender or in batches in a blender or food processor and blend until smooth.
- Season with Salt & Pepper.
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