This Moroccan inspired carrot soup couldn’t be any better, particularly on a sunny fall day. Once you have all your ingredients gathered, it comes together rather quickly and fills your kitchen with enticing aromas. To achieve a proper Moroccan spice profile, you need several key components. One of the most popular spice combinations for Moroccan dishes is cumin, coriander, cinnamon and ginger. Fresh citrus is also commonly incorporated with the spice blend for sauces, soups, marinating meats, grilling vegetables, baking cakes and cooking couscous. Adding the brightly flavored spiced orange tea plays perfectly with the earthy tones of the cinnamon, cumin and coriander. You’d think this concoction had been simmering all day to achieve the deep layers of flavors that quickly come together. The soup is so good on its’ own, but adding the sheet pan roasted garbanzos takes it up a notch. We love this soup as a “soup stretcher” too! It’s a perfect saucy ingredient for pouring over cous cous, roasted sweet potatoes or cauliflower, or tossing with pasta. And it just gets better the next day. Hope you give this one a try!
We paired our soup with a crusty artisan bread and a nice salad, also jeweled with roasted garbanzos. The recipe for the salad is at the bottom of the page. For the Spiced Orange Tea, head to Cup of Tea in Clackamas (10117 SE Sunnyside Rd Ste J Clackamas, OR 97015). They have one that will knock your socks off!
Makes 2 Quarts
INGREDIENTS
- 2 T extra virgin olive oil
- 1 onion, chopped (approxi 1 cup)
- 2 shallots, diced
- 5 cloves fresh garlic, minced
- 2 T ginger, peeled and grated
- 2 lbs organic orange carrots, diced
- 3 C organic vegetable stock
- 1 C steeped spiced orange tea, strained (2 tsp lose leaf tea, steeped for 5 minutes in 1 cup hot water)
- 1 (13.5) oz full-fat organic coconut milk
- 1 tsp orange zest
- 1/2 tsp lemon zest
- 1/2 tsp cinnamon
- 1 tsp fresh turmeric, grated (or dry)
- 1/2 T fresh ginger, grated (or dry)
- 1 tsp toasted cumin, plus more for garbanzos
- 1 tsp toasted coriander
- 1 tsp Kosher salt, plus score for garbanzos
- 2 T honey or organic sugar, plus more for garbanzos
- 1/4 C fresh organic parsley (or cilantro), chopped
- 1 (16) oz can organic garbanzos, drained and towel dried
- 2 T extra virgin olive oil
- 1 tsp honey or organic sugar
- 1 T smoked paprika
- 1 tsp toasted cumin
- 1/2 tsp cinnamon
- 1/2 tsp Kosher salt
- 1/3 C organic cilantro or mint or Italian parsley, stems removed and chopped
- Sriracha or other hot sauce (optional)
In a large stock pot on medium high heat, add olive oil, onion and shallot. Cook for 4-5 minutes until items are softened. Add in garlic, ginger and carrots and saute for 3-4 minutes. Add vegetable stock and steeped organic tea and bring to a boil. Cover and reduce heat to medium low and cook until carrots are softened. About 12 minutes. Using an immersion blender, puree ingredients until smooth. Cover soup and keep on low heat until ready to serve. To serve, ladle equal amounts into bowls. Garnish with garbanzos beans and chopped parsley.
While soup is warming. Heat oven to 450. On a parchment lined sheet pan place your drained garbanzos. Drizzle with olive oil and sprinkle with honey, paprika, cumin, cinnamon and salt. Toss so garbanzos are fully coated with spices and oil. Place in oven for 15 -18 minutes. Garbanzos should be caramelized when done and have a bit of a bite to them.