Marrakech Express November 27 2013, 0 Comments
Traveling to an exotic destination opens your mind and senses to new experiences. The best part of travel is trying the local foods of the place you visit. Recently we've been dreaming of jetting off to Marrakech, that's why we named our newest dhurrie pattern after the enchanting city. To feed our curiosity we're going to try a Moroccan Carrot, Sweet Potato, and Lentil Soup.
Serves 6 to 8
2 tablespoons olive oil
1 large Vidalia or sweet yellow onion, chopped
1 large sweet potato, peeled and chunked
5 to 6large carrots, peeled and chunked (about 4 cups)
1 cup red lentils
8 cups vegetable or chicken stock
1 tablespoon Harissa paste 2teaspoons Ras el Hanout
1 teaspoon salt
1/2 teaspoon pepper
Black Caraway for garnish
Greek yogurt for garnish
Cilantro for garnish
Sweat the onions in the olive oil for 6 to 8 minutes until soft and translucent.
Add the remaining ingredients and spices except for garnishes.
Bring to a boil and simmer gently for 25 minutes until the potatoes, lentils, and carrots are soft.
Let the soup cool a little and blitz it with an immersion blender until smooth and creamy. If you want to add some cream or half and half, by all means go ahead, but you don't need to. TASTE the soup. Add more harissa, spice, salt and pepper as needed.
Ladle soup into bowls and garnish with Caraway seeds, a dollop of Greek yogurt, and some cilantro.
Marrakech dhurrie available here in three different sizes.
(Recipe and image courtesy of Food52)