Moroccan Carrot Soup

11 Sep

Serves 6

A few weeks ago we landed in Marrakech, where the evening temperature was 118F/48C degrees! Needless to say that this chilled soup was the perfect dish to cool down on. It is very easy to prepare and not only a nice starter but also a great, healthy snack in between meals.

Ingredients

3 cups/750ml of orange juice

2 cups/280gr of carrots, washed & finely grated

½  cucumber, peeled & finely grated

1 tbsp. of raw cane sugar

a pinch of cinnamon

Preparation

Wash and finely grate the carrots, peel and finely grate the cucumber and mix together in a bowl. Pour in the orange juice and mix in one tablespoon of sugar and a pinch of cinnamon. Refrigerate the soup for at least two hours before serving. The soup can be stored in the refrigerator for up to three days.

Bon Appetite 😉

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3 Responses to “Moroccan Carrot Soup”

  1. alphabetstory September 11, 2012 at 10:06 pm #

    I like your soup blog–I accidentally found your site and am so glad to have visited. Hope to try some of your soups.

    • Claire's Soups September 12, 2012 at 10:50 am #

      Dear Alphabetstory,
      Welcome to I love soup!
      I’m very happy you stumbled upon
      the website so we can share
      our passion for soup.
      Hoping to see you around,
      All the best, Claire

Trackbacks/Pingbacks

  1. Only Purple Carrots before the 17th century | FunnyFoodFacts.comFunnyFoodFacts.com - September 14, 2012

    […] Moroccan Carrot Soup […]

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