Moroccan Spiced Roasted Carrot And Coconut Soup With Sriracha Recipe

Name: Moroccan Spiced Roasted Carrot And Coconut Soup With Sriracha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Moroccan spice rub; 4 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon chili powder; 1 teaspoon sweet paprika; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cayenne; 1/8 teaspoon ground cloves; Carrot Coconut Soup; 1/2 cup butter, divided; 1.5 pounds baby carrots; 2 onions, diced; 13.5 ounces coconut milk (1 can); 2 cups chicken broth (can use vegetable broth to keep it vegetarian); 2 tablespoons sriracha

Servings: persons

Moroccan spice rub
4 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
1 teaspoon sweet paprika
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground cayenne
1/8 teaspoon ground cloves
Carrot Coconut Soup
1/2 cup butter, divided
1.5 pounds baby carrots
2 onions, diced
13.5 ounces coconut milk (1 can)
2 cups chicken broth (can use vegetable broth to keep it vegetarian)
2 tablespoons sriracha

1
Preheat oven to 375 degrees F.
2
Toss the carrots with 1/4 cup of melted butter and 2/3 of the Moroccan spice blend.
3
Put the carrots on a sheet tray or in a roasting pan and roast in the oven for 45-55 minutes. Halfway through, toss the carrots to prevent burning.
4
While the carrots are roasting, caramelize the diced onion in a stock pot or dutch oven with the remaining 1/4 cup of butter. The onions caramelize for as long as the carrots are in the oven. You are aiming for a deep, rich color.
5
Once the carrots are roasted, take them out of the oven and put them into the pot with the onions. Stir to incorporate.
6
Add the coconut milk, broth, and sriracha, and simmer gently for 10-15 minutes.
7
Either using an immersion blender or normal blender, blend the soup. When done with an immersion blender, there is a bit more grittiness to the soup. The normal blender really makes it smooth and creamy.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Moroccan spice rub, 4 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon chili powder, and more.

Yes, Moroccan Spiced Roasted Carrot And Coconut Soup With Sriracha falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Spiced Roasted Carrot And Coconut Soup With Sriracha

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