Craig's Moroccan Carrot and Ginger Soup | Ep. 16 | Cooking in the Community Kitchen

Join Judy and Craig for the 16th episode of Cooking in the Community Kitchen! Craig is a board member at Community Kitchen and is a huge inspiration to anyone who knows him. Today, Craig brings along one of his favourite recipes, Moroccan Carrot and Ginger Soup made with all fresh ingredients from this month’s Good Food Box.  Community Kitchen is a non-profit organization that focuses on education and nutrition. Each month, there will be a new video that teaches people a simple recipe with a featured ingredient from the Good Food Box.

Ingredients

Craig's Moroccan Carrot and Ginger Soup

  • 2 1/2 pounds carrots, peeled and chopped into sticks

  • Extra virgin olive oil - Approx 3-4 tbsp

  • Medium onion chopped

  • 2-4 cloves of garlic finely chopped

  • 1 tsp. ground cumin seeds

  • 1/2 tsp. ground coriander

  • 2 tbsp. honey

  • 1-2 tsp. ground harissa (more or less depending on preference)

  • 1 1/1 to 2 litres of chicken or vegetable stock

Garnish: Plain yogurt, zest of a lemon, mint or parsley leaves.

Preparation

Craig's Moroccan Carrot and Ginger Soup

Preheat oven to 425 degrees. Line cookie sheet with parchment paper.

Craig's Moroccan Carrot and Ginger Soup

Place chopped carrots in a bag and toss with olive oil. Spread out on the parchment and roast for approx. 20 minutes until slightly brown. Brush honey and 1/2 tsp. of the harissa and continue roasting for approx. 15 minutes.

In a soup pot, saute onions and garlic in olive oil.

Add chopped ginger, cumin and coriander and start with 1 tsp. harissa. Cook until veggies are softened. Add roasted carrots. Cook until carrots are. tender.

Puree with a handheld blender. Adjust stock until desired thickness. Taste.

Adjust seasoning as needed. Ladle into bowls, top with a plain dollop of yogurt, lemon zest and fresh sprigs of herbs.

ENJOY!

Brittney Nordin