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Nutrition Facts
Serving Size 1 (444g) Recipe makes 4 servings
Calories 170
Calories from Fat 36		(21%)
Amount Per Serving		%DV
	Total Fat 4.0g	6%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 9mg		3%
Sodium 509mg		21%
Potassium 736mg		21%
Total Carbohydrate 25.2g		8%
	Dietary Fiber 3.7g	14%
	Sugars 10.9g
Protein 9.1g		18%
detailed view... how is this calculated?

Moroccan Carrot Soup

Recipe #229499 | 25 min | 25 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Annacia
May 22, 2007

Strictly Moroccan! Prep and cooking time are pretty much one and the same here.

SERVES 4 (change servings and units)

Ingredients

5 cups clear chicken stock
1/2 cup diced onion
1/2 teaspoon ground caraway
3/4 teaspoon cumin seed
1 tablespoon minced fresh garlic
1 tablespoon strained fresh lemon juice
1 tablespoon fresh lime juice
1 lb peeled carrot, sliced in 1/4 rounds

Directions

1
Boil all ingredients until tender, about 20 minutes.
2
Cool and drain, reserving the liquid.
3
Puree the vegetables.
4
until completely smooth.
5
Add the reserved liquid and chill.
6
At serving time, garnish with minced coriander or parsley.

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Featured Reviews for This Recipe

From: Julie B's Hive

On Jun 10, 2007

I don't do cold soups very often and I did serve this one at room temperature. Hubby balked at the spices but Carly and I enjoyed it very much. Made for ZWT3

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