Moroccan Spiced Carrot Soup

  • 2 ½ pounds of fresh carrots, peeled and cut into two inch pieces
  • 3 tablespoons of olive oil
  • ½ a small yellow onion, finely chopped
  • 4 tablespoons ground fennel
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 pinches cayenne pepper
  • 3 cloves of garlic, finely minced
  • ¼ cup finely chopped fresh cilantro, plus more for the garnish
  • 3 tablespoons of butter
  • Chicken stock
  • Salt and pepper to taste
  • Feta croutons
  • Cilantro oil
  • Edible flowers for decorating 
  1. Heat olive oil in a heavy stock pot and add onions and garlic; cook until just softened and fragrant. 
  2. Add the carrots and the spices and cook for 5 minutes, stirring frequently to prevent burning.
  3. Add the butter and cook until the butter melts; add the fresh cilantro.
  4. Pour in enough chicken stock to just cover the carrots; bring to a boil and boil for 3 minutes, then reduce the heat and put the lid on the pot, leaving it cracked for the steam to escape.
  5. Cook until the carrots are soft; then turn off heat and allow it to cool until just warm.
  6. Using an immersion blender, or a food processor, process the mixture until velvety smooth; thin with additional broth until you achieve the right consistency —not too thin, though—then season with salt and pepper to taste.
  7. Reheat until hot and then ladle into bowls and top with a feta crouton and a drizzle of chive oil.

Feta Croutons

  • Thin slices of French baguette
  • Feta Cheese
  1. Place the baguette slices in a single layer on a sheet pan and toast in a 350 degree oven until lightly golden; remove and allow them to cool.
  2. To assemble the croutons, gently mound a teaspoon or two of feta onto the baguette slices and shape and press until the cheese holds together. 

Chive Oil

1. In a blender, process a handful of cilantro leaves (no stems) and a few tablespoons of olive oil until smooth. 

Want more recipes like this? Be sure to check out CURVY Magazine Issue 02.