This simple well seasoned soup can be made with either carrots or pumpkin or a combination of both. Moroccan spices like ras el hanout have a beautiful balance of sweet spices like cinnamon and nutmeg which are offset by the more savory tastes of cardamom and ginger. Moroccan spices used in small amounts in soups stews or rice dishes give them a wonderful exotic aromatic lift rather than adding heat to the dish.
I believe that we are so comfortable with Moroccan spices that it becoming a pantry staple in any kitchen, much like basic curry powder has been a staple in Australian, American and English households in past decades.
This delicately spiced soup can be eaten as simply vegetable soup or can be dressed up with a variety of condiments like toasted and salted sunflower seeds, sour cream and fresh coriander or lemon thyme, chopped hard cooked eggs or croutons.
Spices used in this recipe
Moroccan Ras el Hanout – Med
Moroccan Ras el Hanout translates in arabic to “top of the shop”, implying the spices used are the best the seller has to offer. There are as many variations as there are towns and no two are exactly alike. Our mixture uses sweet paprika, cumin, coriander, ginger, cassia, turmeric, fennel seeds allspice, cardamom, nutmeg, cayenne, caraway, galangal and sea salt to give it a complex and well rounded flavour without being overly spicy$3.45
In a medium sauce pan, add butter or oil together with chopped onion and garlic. Saute’ the onion and garlic till translucent, approximately 5 min on medium heat.
Add Moroccan spice mixture and sauté a further 1 min. Add the carrots and stock and bring to the boil. Simmer 15 min or until the carrots are soft.
Use a hand held blender or food processor to make the soup into a smooth creamy texture. Serve with a dollop of sour cream and garnish with the fresh herbs.