MOROCCAN CARROT SOUP

MOROCCAN CARROT SOUP INGREDIENTS:
5 cup (s) clear chicken stock
½ cup(s) diced onion
½ teaspoon(s) ground caraway seed
¾ teaspoon(s) cumin seed
1 tablespoon(s) minced fresh garlic
1 tablespoon(s) strained fresh lemon juice
1 tablespoon(s) fresh lime juice
1 lb. peeled carrots, sliced in ¼ inch rounds

DIRECTIONS:

1. Boil all ingredients until tender, about 20 minutes.
2. Cool and drain, reserving the liquid.
3. Puree the vegetables until completely smooth.
4. Add the reserved liquid and chill.
5. At serving time, garnish with minced coriander or parsley

BEDOUIN RED LENTIL SOUP WITH RAS EL HANOUT
INGREDIENTS: Serves 4 2 tablespoons olive oil 1 onion, diced 1-3 garlic cloves, minced 6 cups broth (chicken or vegetable) or water (I used 4 cups vegetable broth and 2 cups water) 1 28-oz can crushed tomatoes 1½ cups red lentils ½ cup brown lentils
ras el hanout (see recipe below) salt, to taste 1 cup cilantro, chopped

DIRECTIONS:

1. In a large stockpot, heat oil over medium heat. When hot, add the onions and cook until translucent,
   or 5-7 minutes. Add finely chopped garlic and stir for another 30 seconds, or until fragrant.
2. Add the tomatoes, broth or water and lentils to the pot.
3. Add salt and ras el hanout and stir.
4. Bring to a gentle boil and simmer for 20 minutes, or until the lentils become tender.
5. Stir in the cilantro and add more salt to taste, if needed.
6. Ladle into bowls and serve. Enjoy!

RAS EL HANOUT INGREDIENTS:
• 2 teaspoons ground nutmeg
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 2 teaspoons turmeric
• 2 teaspoons salt
• 2 teaspoons cinnamon
• 1½ teaspoons sugar
• 1½ teaspoons paprika
• 1½ teaspoons ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon cardamom powder
• 1 teaspoon ground allspice
• ½ teaspoon ground cloves RAS EL HANOUT DIRECTIONS:

1. Mix all the spices together.
2. Store in an airtight container.

source THEGUTSYGOURMET.NET

credit Bialy, Boguslaw