Casbah Carrot Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Coarsely chopped onion
1 tablespoon	15ml	Minced peeled fresh ginger
1/4 cup	40g / 1.4oz	Raw long-grain rice
1 teaspoon	5ml	Best-quality curry powder
2 lbs	908g / 32oz	Carrots - peeled and sliced
1/4		Thick
10 cups	2370ml	Defatted chicken broth - (see recipe)
		Salt and coarsely ground black pepper - to
		Taste
2 tablespoons	30ml	Coarsely chopped fresh mint leaves - for
		Garnish

Recipe Instructions

1. Heat the oil in a large heavy pot over medium-low heat. Add the onion and ginger and cook until the onion is wilted, 10 minutes, stirring occasionally. Add the rice and curry powder and cook for 1 minute, stirring well.

2. Add the carrots and broth. Increase the heat and bring the broth to a boil. Reduce the heat and simmer uncovered until the carrots and rice are tender, about 30 minutes.

3. Let the soup cool slightly, then puree it in a food processor or blender in small batches. Return the soup to the pot. Season to taste with salt and pepper and heat through. Garnish with the fresh mint just before serving.

NOTES : The carrots in Morocco are of indescribable sweetness. They are served most often as small salads, either mashed or cut into chunks, but always bathed in sugar and lavished with fresh mint. While prowling through the intoxicating spice displays in the souks (marketplaces), I was amazed to see Moroccan curry powder, paler and a bit less pungent than the Indian varieties. I've combined curry and ginger to enrich this carrot soup and sparkled it with fresh mint just before serving.

Source:
Copyright (c) 1994 by Sheila Lukins

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