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Moroccan Carrot Soup

4 servings 

1 medium leek (white part only)
4 large carrots (about 1 1/4 pounds)
1 tablespoon extra virgin olive oil
1 small yellow onion, peeled and finely chopped
1 medium clove garlic, peeled and minced
1-inch piece fresh gingerroot, peeled and minced
1 can (14 1/2 ounces) vegetable broth plus water to equal 4 cups
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt


3/4 cup fresh cilantro leaves
1 small clove garlic, peeled and minced
1/2 teaspoon ground cumin
1/4 teaspoon paprika
Pinch salt
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice 

1. To prepare the soup: Trim the green end from the leek and discard. Split leek lengthwise and rinse well. Chop finely and set aside. Peel the carrot, split lengthwise, then crosswise into 1/2-inch pieces. Set aside. 
2. In a 3 1/2-quart saucepan, heat the olive oil over medium heat.  Add the onion and sauté 4 minutes. Add the leek, garlic, ginger and about 2 tablespoons of the broth. Cook 4 minutes, until the onion and leeks have softened. 
3. Stir in the carrots, turmeric, cumin, paprika, salt and remaining broth. Bring to a boil, reduce the heat to a simmer and cook 35 minutes, or until the carrots are very soft. Cool the soup 15 minutes. 
4. To prepare the chermoula: Combine the cilantro and garlic in a food processor or blender. Chop finely. Add cumin, paprika, salt, olive oil and lemon juice. Blend until smooth. Scrape the sauce into a bowl and set aside. 
5. To finish the soup: Without washing the processor or blender, puree the soup in several batches until smooth. Put back into the pot to reheat. 
6. Ladle the soup into bowls. Drizzle a spoonful of the sauce over each serving, swirling into the soup, and serve. 

Data per serving 
Calories 244
Protein 2.95g
Fat 15.11g
Carbohydrates 26.83g
Sodium 802mg
Saturated fat 1.97g
Monounsaturated fat 10.42g
Polyunsaturated fat 1.42g
Cholesterol 0mg 

From "A Passion for Vegetables: Simple and Inspired Recipes from Around the Globe" by Paul Gayler. 

as printed in Wednesday, January 3, 2001 Seattle Times

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