Moroccan carrot soup

If this vegetarian soup is too thick when simmering, add a little water to thin it out.

The ingredient of Moroccan carrot soup

1. 1 tablespoon extra virgin olive oil
2. 2 large carrots, coarsely grated
3. 1 brown onion, finely chopped
4. 1 garlic clove, finely chopped
5. 3cm piece fresh ginger, peeled, finely chopped
6. 1 teaspoon ground cumin
7. 1/2 teaspoon ground cinnamon
8. Pinch of dried chilli flakes
9. 1.5 litres Massel vegetable liquid stock
10. 375g packet dried red lentils, rinsed
11. 1/3 cup plain Greek-style yoghurt
12. 2 teaspoons pistachio dukkah
13. Fresh flat-leaf parsley leaves, chopped, to serve

The instruction how to make Moroccan carrot soup

1. Heat oil in a large saucepan over medium-high heat. Add carrot, onion, garlic and ginger. Cook, stirring often, for 5 minutes or until softened. Add cumin, cinnamon and chilli flakes. Stir to combine.
2. Add stock and lentils. Bring to a simmer. Reduce heat to medium. Simmer for 20 minutes or until lentils are tender. Season with salt and pepper.
3. Serve topped with yoghurt and sprinkled with dukkah and parsley.

Nutritions of Moroccan carrot soup

calories: 282.259 calories
calories: 6.7 grams fat
calories: 1.4 grams saturated fat
calories: 32.4 grams carbohydrates
calories:
calories:
calories: 17.3 grams protein
calories: 3 milligrams cholesterol
calories: 1082 milligrams sodium
calories: https://schema.org
calories: NutritionInformation