Carrot and Preserved Lemon Soup
A twist on the usual carrot soups. I wrote a book filled with carrot recipes, so I'm a fan.
Course: Soup
Cuisine: Soup
Keyword: Carrot and preserved lemon soup, Soup recipes, Vitamix
Servings: 6
- 1 kilo carrots, topped, tailed, peeled
- 3 tsps olive oil
- salt
- 2 tbsp veg stock powder plus 2 litres water
- 1 tbsp cornflour, dissolved in a little soup stock optional
- 1 tsp cumin, ground
- 1 tsp coriander, ground
- 2 whole preserved lemons, sliced
- pot Natural or Greek yoghurt, for garnishing
Preheat the oven to 180C. Put the peeled carrots in a baking tray with olive oil and salt.
Roast the carrots for 30 minutes.
Make vegetable stock in a deep saucepan by mixing the stock powder/cubes with 2 litres of water. Bring to the boil.
If you like a thicker soup, make a little slurry of cornflour and water or soup stock and add to the stock.
Remove the carrots from the oven, let cool till easy to handle then add to a blender, along with the oil in the pan. Add the soup stock, ground coriander and cumin. Blend until smooth. Add the preserved lemons, reserving a little for garnishing, and blend.
Return the contents of the blender to the saucepan and heat gently.
Serve hot in bowls with a scoop of yoghurt and a small slice of preserved lemon.