Moroccan Carrot Soup

This week, I’m pulling out a Moroccan Carrot Soup dish!

Some where along the line, my family collected a bunch of random recipes form somewhere. I know my grandmother literally had recipes that were 100+ years old, and even some cookbooks that were older.

Every now and then I like to peruse them and pull out something that sounds interesting. And this carrot soup is it!

I LOVE Moroccan food. The mixture of spices they use, without being *spicy* always entices me. It’s borderline fall-favorite spices and borderline Indian spices.

A couple of things I changed from the original recipes, were things like a coriander seed garnish. I find that coriander seeds can be a bit… soapy tasting. And it doesn’t take much to ruin a dish. So be VERY careful. Use a light hand when using this spice. Oftentimes that toned-down, already powdered coriander is best.

You could also probably make this a Vegan Moroccan Carrot Soup dish if you leave out the yogurt, and honey, and trade chicken broth for vegetable broth.

Either way, you’re getting a rich, healthy, deliciously warming soup that even your five year old might eat! In fact the five year old me would have loved it. There’s something about it that reminds be of the old apple cinnamon cream of wheat I devoured so often. Not the new kind. I don’t know what they did to the spices in the new kind, or if they lost the old recipe, but it’s not the same. OK, off my Cream of Wheat box… but I’m looking at you ghost of Frank L. White!