Creamy Moroccan Carrot Soup with White Beans
yields: 4 servings
Creamy Moroccan carrot soup seasoned with za'atar and topped with cinnamon hazelnuts and a lemon yogurt swirl. With white beans blended in, this bright comforting soup is filling and flavorful.
Ingredients
Moroccan Carrot Soup
- 2½ teaspoons ground sumac
- 2½ teaspoons sesame seeds
- 2½ teaspoon dried thyme
- ½ teaspoon kosher salt
- 3 tablespoons extra virgin olive oil, divided
- ½ medium yellow onion, chopped
- 1 large garlic clove, minced
- 2 lbs carrots, sliced into ¼-inch thick rounds
- 2 tablespoons pure maple syrup
- 4 cup vegetable broth, I use veggie bouillon
- 2 cups water
- 1 15.5- ounce can cannellini beans, drained and rinsed
- ½ teaspoon kosher salt
- 2 tablespoons fresh lemon juice
- 1 tablespoon ghee
- Fresh thyme, for garnish (optional)
Lemon Yogurt
- ½ cup Greek or Icelandic yogurt
- 1½ tablespoons fresh lemon juice
- Pinch kosher salt
Cinnamon Toasted Hazelnuts
- ¼ cup chopped toasted hazelnuts
- 1 teaspoon melted ghee
- Pinch ground cinnamon
INSTRUCTIONS
- In a small bowl, mix together the sumac, sesame seeds, thyme, and salt. You'll use 1½ tablespoons of this za'atar in the soup and reserve the rest for garnish. Set aside.
- In a large sauce pan, heat 1 tablespoon olive oil over medium heat until it begins to shimmer. Add the onion and cook, stirring until it begins to soften, but does not yet brown, about 5 minutes. Add the garlic and cook, stirring, for 1 more minute.
- Add the remaining 2 tablespoons olive oil, carrots, and 1½ tablespoon of the mixed za'atar seasoning. Cook, stirring, for 6-8 minutes, until the carrots begin to soften, but do not brown. Reduce the heat, if needed.
- Stir in the maple syrup then add the broth, water, cannellini beans, and salt. Bring to a boil over medium-high heat then reduce heat until the soup simmers. Simmer, uncovered, until the carrots tender when pierced with a fork, 25-30 minutes.
- Meanwhile, prepare the lemon yogurt and toasted hazelnuts. For the lemon yogurt, whisk together the yogurt, lemon juice, and salt. Set aside.
- For the cinnamon-toasted hazelnuts, toss the hazelnuts with cinnamon and ghee. Set aside.
- Remove soup from heat and puree the soup until completely smooth either with an immersion blender or working in batches with a blender or food processor. Return the soup to the pot and stir in the lemon juice and ghee. Taste and adjust the seasoning to your liking.
- Serve warm topped with a swirl of lemon yogurt, cinnamon-toasted hazelnuts, a sprinkling of the remaining za'atar, and fresh thyme.
