Mediterranean Vegan Kitchen: Moroccan Carrot Soup

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* Exported from MasterCook Mac *

 

Moroccan Carrot Soup

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein p42

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds carrots -- cut in 1 " pieces

2 cups freshly squeezed orange juice

1/2 large lemon -- juiced

- about 2 tablespoons

1/2 teaspoon sugar -- or to taste

1 pinch cardamom or ground ginger

chopped fresh parsley -- optional

chopped toasted pistachio nuts -- optional

 

Makes 4 to 6 servings.

 

If you like carrots as much as I do, this refreshing soup -- called a

salad in Morocco -- is for you. Some recipes call for squeezing the

grated carrots in kitchen towels to extract the moisture before

combining with the orange juice, but I prefer to include all their

vitamin-packed juices. Ad ideal first course to serve with any of

this book's spicier entrees, the soup is especially pretty garnished

with the optional parsley and decidedly richer sprinkled with the

optional pistachios -- but as the soup is virtually fat-free, feel

free to splurge.

 

In a food processor fitted with the metal blade, process half the

carrots until finely chopped. Add the remaining carrots and process

until all is pureed. Add the orange juice, lemon juice, sugar, and

cardamom; process until thoroughly blended. Cover and refrigerate for

at least 1 hour and serve chilled, garnished with the parsley or

pistachios, if desired.

 

Advance Preparation: The soup can be stored, covered, in the

refrigerator for up to 24 hours.

 

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Per serving: 148 Calories; 1g Fat (4% calories from fat); 3g Protein;

35g Carbohydrate; 0mg Cholesterol; 72mg Sodium

Food Exchanges: 4 Vegetable; 1 Fruit

 

 

Nutr. Assoc. : 0 1006 0 0 0 253 0 0

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