Moroccan Carrot Soup
In the past few weeks, I’ve made my Moroccan carrot soup as a side dish every couple of days. It takes me but a few minutes to grate the carrots–I use my sensational Microplane fine grater that I absolutely love– then I simply add orange juice, cream, lemon juice and cinnamon.
This is a slightly different version of the carrot soup in my book which is prepared without cream.
Moroccan Carrot Soup Recipe
5 large carrots
3 1/2 cups orange juice
1/4 cup heavy cream
1 teaspoon lemon juice
1/2 teaspoon orange blossom water (optional)
1/4 teaspoon ground cinnamon
Grate the carrots in a large bowl using a fine grater. Add the orange juice, cream, lemon juice, orange blossom water and cinnamon. Stir to combine. Serve chilled.