Casbah Carrot Soup
added 03/07/08
Serves 8
Carrots in Morocco are often served as small salads, either mashed or cut into chunks, but always bathed in sugar and lavished with fresh mint. This recipe uses curry and ginger to enrich the carrot soup and a garnish of fresh mint for added sparkle.
2 Tbs. olive oil
1 cup coarsely chopped onion
1 Tbs. minced peeled fresh ginger1/4 cup raw long grain rice
1 tsp. best quality curry powder
2 lbs. carrots, peeled and sliced 1/4-inch thick
10 cups defatted chicken broth
Salt and coarsely ground black pepper, to taste
2 Tbs. coarsely chopped fresh mint leaves, for garnish
Heat the oil in a large heavy pot over medium-low heat. Add the onion and ginger and cook until the onion is wilted, 10 minutes, stirring occasionally. Add the rice and curry powder and cook for 1 minute, stirring well.
Add the carrots and broth. Increase the heat and bring the broth to a boil. Reduce the heat and simmer uncovered until the carrots and rice are tender, about 30 minutes.
Let the soup cool slightly, then purée it in a food processor or blender in small batches.
Return the soup to the pot. Season to taste with salt and pepper and heat through. Garnish with the fresh mint just before serving.
—All Around the World, by Sheila Lukins
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