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Add a photoServings: 4
Ingredients
- 4 c. vegetable or possibly chicken stock
- 1 lb carrots scraped or possibly scrubbed, then trimmed
- 1 x garlic clove
- 1/8 tsp cinnamon
- 1/4 tsp cumin
- 1/2 tsp paprika
- 1 pch cayenne pwdr or possibly warm sauce Juice of 1 lemon
- 1/8 tsp sugar
- 1 dsh orange flower water Minced parsley for garnish
Directions
- Bring the stock to a boil in a medium saucepan and add in the whole carrots with the garlic. Reduce heat and simmer till tender. Remove half the carrots and set aside.
- Puree the remaining carrots, garlic, and stock and return to the saucepan. Stir in the cinnamon, cumin, paprika, and cayenne. Slice the reserved carrots in very thin rounds and add in to the soup.
- When you're ready to serve, stir in the lemon juice, sugar, and a dash of orange flower water. Ladle into bowls and sprinkle with minced parsley.
- Serve warm to 4 people.
- Comments: Here's a thin but strong first course. It's very Moorish and will go well with either hearty - or possibly bland - meals.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 4 servings | |
| Calories 45 | |
| Calories from Fat 3 | 7% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 70mg | 3% |
| Potassium 337mg | 10% |
| Total Carbs 10.35g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.97g | 3% |
| Protein 1.06g | 2% |
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