Moroccan Carrot Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons olive oil | |
| 4 cups diced carrots | Wash, peel and trim |
| ½ cup large onion, diced | Wash, peel and dice |
| ½ teaspoon salt | |
| ¼ teaspoon black pepper | |
| 2 cups nonfat plain Greek yogurt | |
| 1 cup reduced sodium chicken broth | |
| 1 can (14 oz.) fat free evaporated milk | |
| ½ teaspoon ground coriander | |
| ½ teaspoon ground cinnamon | |
| ¼ teaspoon all spice | |
| Dash cayenne pepper | |
| 2 tablespoons toasted pepitas (shelled pumpkin seeds) | Optional for garnish |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large stock pot heat oil to medium high heat | |
| 2 | Add onions. Cook until tender. Add carrots, coriander, cinnamon, allspice and cayenne and heat through | |
| 3 | Add chicken broth and bring to boil. Reduce heat and simmer until carrots are tender. About 40 minutes. | |
| 4 | Remove from heat, puree in food processor. | |
| 5 | Stir in evaporated milk. Return to heat. Simmer for 20 minutes. Serve hot. Top with yogurt and pepitas | Temperature check must reach 165 °F degrees |
Posted in Soup Recipes
