Moroccan Carrot Soup

Name: Moroccan Carrot Soup
Ingredients: 2 teaspoons extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 tablespoon moroccan mixed spice; 400 g carrots, peeled and sliced; 100 g potatoes, peeled and sliced; 4 cups vegetable stock; 1/3 cup red lentil, rinsed and drained; salt and pepper (to season)

9 ingredients

3 steps

Ingredients

2 teaspoons extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon moroccan mixed spice
400 g carrots, peeled and sliced
100 g potatoes, peeled and sliced
4 cups vegetable stock
1/3 cup red lentil, rinsed and drained
salt and pepper (to season)

Directions

1

Heat olive oil in a large saucepan. Add onion and cook over medium heat for 5 mins or until softened. Add the garlic and morrocan seasoing and cook, stirring for 30 seconds.
2

Add carrots, potato, vegetable stock and lentils. Bring to the boil, reduce heat, cover and simmer over a medium heat for 20 minutes or until the carrots and potatoes are very tender.
3

Blend soup mix in the saucepan using a stick blender. Season to taste with salt and black pepper.