“ Humble carrots get reinvented into a Moroccan-inspired soup with orange, cumin, and ginger. Sarah, Recipe Hunter ”
Carrots are one of the most versatile, useful, and humble ingredients of the cooking world. Inexpensive and available year-round, they add an underlying sweetness to soups, stocks, and sauces when used in a mirepoix but this recipe proves that they can also be the star of the show. Carrots are first roasted with onions and garlic until caramelized to deepen their natural sweetness. Then, the mixture is simmered with a host of Moroccan-inspired ingredients like orange, ginger, and cumin, until the flavors come together. After a final spin in the blender, this warming soup is topped with crumbles of feta for a salty bite and a sprinkle of za’atar (an herbaceous Middle-Eastern spice blend) for the perfect weeknight meal for fall.
“ I focus on whole foods and traditional ingredients. I use lots of vegetables and fruits and plenty of cream and butter! I choose seasonal, local ingredients because of the environmental impact and because that's the way things taste the best. ”
The reason we wanted to feature Emily was because she cooks REAL food. Nothing processed, very little pre-packaged, no junk. In fact, she doesn’t buy or cook with anything that has more than 5 ingredients on the package. This means that she often relies on fresh, seasonal, and local food like the chard featured in today’s recipe. Even though she has a Masters in Nutrition and is on her way to being a PhD, she believes that we shouldn’t have to think too much about what we’re eating, something that is achievable when we focus on buying, cooking, and eating real food.
Here's a handy tip to help you make this Roasted Carrot Soup with Citrus and Cumin recipe.Read the full tip >
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