I hope everyone had a restful and restorative holiday weekend! After a cooking fueled marathon, I laid low and binged watched the new season of Gilmore Girls. I’m not going to give anything away, but I have mixed feelings about it. On one hand – I loved it! And on the other, I wished Rory’s path was different. If you have watched it, let me know your thoughts in the comments!
Anyways with Christmas looming on the horizon, people are breaking out their cookie sheets and mixing butter and sugar as if it’s their job. My boyfriend came home from work the other day with a huge tub of fresh cookie dough that one of his clients gave him. We baked them last night and they were top notch – I ate two without shame. The thing is I can only indulge so much without my body railing against me, which is why I’m declaring December #souppalooza.
Every Tuesday till the end of the month, I’ll be posting a new soup recipe that is easy, healthy and delicious! Today, I bring you Moroccan Spiced Carrot and Lentil Soup. They key ingredient is baharat – an all-purpose seasoning blend used in Middle Eastern cuisine. While the blend varies by region, it always includes black pepper and cumin. You can buy it online or at World Market.
At the last moments before serving, drizzle a swirl of yogurt on top and add another pinch of seasoning – superb! This Moroccan Spiced Lentil and Carrot Soup warms up your soul and sends your taste buds dancing. Enjoy!
If you decide to take a chance on this Moroccan Spiced Lentil and Carrot Soup don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1 tablespoon olive oil
- 5 large carrots, peeled and chopped
- ½ onion, chopped
- 1 clove garlic, minced
- ½ cup red lentil blend
- 1 32 oz carton chicken or vegetable stock
- 1 teaspoon baharat spice blend
- A touch of cream, milk or nut milk
- In a heavy bottom pot over medium heat, sauté onions in olive oil until soft and translucent. Add in garlic, cook, stirring until fragrant, about 10 seconds.
- Stir in carrots and red lentil blend. Add broth and baharat spice blend; bring to a lively simmer over high heat. Lower the heat to medium and let the soup cook for about 25 minutes, until the carrots are fork tender.
- Puree the soup in a blender until smooth. Stir in milk of your choosing and drizzle with yogurt right before serving.