Thursday, February 7, 2008
Soupe du Jour
The weather in Southern California has been so terrible lately : rain, cold mornings...that I was drawn to soups. Furthermore I have been sick and everybody got a cold in the family.
What I like about soups ( as for salads see my post of yesterday ) you can use whateveryou have in hand, they are very versatile andthey are quick and easy to make. No specialist equipment, I usually use my hand-hold blender.
Soups feature in every cuisine all over the world: potages, consomes, gombos, broth, soups...
My energy level was so low yesterday and with a full hand of organic carrots I decided to make a Morocan Carrot Soup..
Some fresh (pre-baked Filone TJ's) with real better on it was a pure bliss!
The soup was hot, spicy and very tasty, suddenly I felt much better after I ate it!
Morocan Carrot Soup
- 1 peeled and sliced onions
- 2 garlic cloves
- 1/2 cup of frozen 3 color peppers (green, red and orange- from TJ's)
- 2 small sweet potatoes chopped
- 16 oz organic peeled carrots chopped
- Fleur de sel - or sea salt
- fresh grounded pepper
- Ras el anout spices - Morocan spices ( blend of coriander, curcuma, pepper, ginger, cumin, hot pepper)
- 1 TSP all-purpose flour
- Olive oil
-organic chicken broth ( pack)
In a large skillet over medium-high heat, heat the olive oil and cook the onions and galic, stirring occasionally, until the onions are tender, 5 minutes. Add all the ingredients and spices cook stirring for 10 minutes. Add the chicken broth.
Cover and reduce heat to low.
Set aside some vegetables to garnish. In a blender or with you hand-hold blender puree the soup.
Lassle the soup into individual bowls, and garnish with herbs and veggetables set aside.
Serve with warm bread and butter!