Moroccan Carrot Soup

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 tablespoons olive oil
4 cups diced carrotsWash, peel and trim
½ cup large onion, dicedWash, 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
1In a large stock pot heat oil to medium high heat
2Add onions. Cook until tender. Add carrots, coriander, cinnamon, allspice and cayenne and heat through
3Add chicken broth and bring to boil. Reduce heat and simmer until carrots are tender. About 40 minutes.
4Remove from heat, puree in food processor. 
5Stir in evaporated milk. Return to heat.  Simmer for 20 minutes. Serve hot. Top with yogurt and pepitasTemperature check must reach 165 °F degrees 
To make this recipe gluten free: Use GF broth. Always check all ingredients to be sure they are gluten free.
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Jacqueline Larson M.S., R.D.N. and Associates