Roasted Carrot Soup with Ras El Hanout

Ras El Hanout is a Moroccan spice blend that translates to “top of the shop”. The blend is different for each spice merchant and is considered an honor to have the region’s most sought after version of this blend.

Serves:

Ingredients:

  •  1 lb Carrots, washed and peeled
  •  1 Tbsp Olive Oil
  •  1 Tbsp Unsalted Butter
  •  1 Small/Medium Onion, diced
  •  1 Rib Celery, diced
  •  1 Tbsp Minced Ginger
  •  1/2 Green Tart Apple, such as a Granny Smith
  •  2 tsp Ras El Hanout
  •  2 cups Home Made Chicken Stock or store bought Low Fat/Salt Chicken Stock
  •  1 cup Water

Instructions:

  • Preheat oven to 375 degrees.
  • Place carrots on a baking sheet and drizzle with olive oil and roast them for about 30-45 minutes until fork tender and slightly browned. Turn them once after 15 minutes.
  • Remove carrots from oven and allow to cool slightly.
  • In a large soup pot or dutch oven, melt the butter to medium high heat and add onions and celery. Cook until vegetables are softened.
  • Add apples and ginger, cook another 2-3 minutes.
  • Add Ras El Hanout and stir until everything is coated.
  • Add chicken stock and water.
  • Coarsely chop carrots and add them to the mixture.
  • Bring mixture to a boil for 2-3 minutes, then reduce hear to a simmer.
  • Let the soup cook for about 30-45 minutes, adding water if needed.
  • When everything is cooked through and tender, remove soup from heat and allow to cool.
  • Carefully ladle soup into a blender filling it half way. Replace lid and cover the top with a towel to prevent any warm soup from splashing out.
  • Blend until soup is smooth. Repeat by adding remaining soup to the blender.
  • Return all the soup to the pot and reheat adding a little water if soup seems too thick.
  • Serve immediately and garnish with grated ginger and chives.

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