Moroccan Inspired Soup with Spicy Orange Tea

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Moroccan Carrot Soup

Once you have all your ingredients gathered, this delicious Moroccan inspired soup comes together quickly, To achieve a proper spice profile, you need several key components to make it “Moroccan inspired.” One of the most popular spice blends for Moroccan dishes is cumin, coriander, cinnamon and ginger. These warming spices are commonly incorporated into recipes with the addition of citrus such as lemon, tangerine or orange. The spice and citrus combination are used in sauces, soups, marinades and for baking and seasoning rice and couscous. Adding the brightly flavored spiced orange tea is brilliant and plays perfectly with the earthy tones of the cinnamon, cumin and coriander. The soup is so deeply flavorful and good on its' own, but the garnishment of sheet pan spiced garbanzos takes it up a notch and lends for nice bite. We love this soup as a "soup stretcher"too! It's a perfect saucy ingredient for pouring over cous cous, roasted sweet potatoes or cauliflower, or tossing with pasta. And it just gets better the next day. Hope you give this one a try!

  • 2 tbs extra virgin olive oil
  • 1 cup 1 onion, chopped
  • 2 shallots, diced
  • 4 cloves fresh garlic, minced
  • 1 1/2 tbs ginger, peeled and grated
  • 2 lbs organic orange carrots, diced
  • 3 cups organic vegetable stock
  • 1 cup steeped spiced orange tea, strained (2 tsp loose-leaf tea, steeped for 3 minutes)
  • 13.5 oz full-fat organic coconut milk
  • 1 tsp orange zest
  • 1/2 tsp lemon zest
  • 1/2 tsp cinnamon
  • 1 tsp fresh turmeric, grated (or dry)
  • 1 tsp toasted cumin, plus more for garbanzos
  • 1 tsp toasted coriander
  • 1 tsp Kosher salt, plus score for garbanzos
  • 2 tbs honey or organic sugar, plus more for garbanzos
  • 1/4 cup organic parsley (or cilantro), chopped
  • 13.5 oz can organic garbanzos, drained
  • 2 tbs extra virgin olive oil
  • 1 tsp honey or organic sugar
  • 1 tbs smoked paprika
  • 1 tsp toasted cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp Kosher salt
  • 1/3 cup organic cilantro or mint or Italian parsley – or combination of all, chopped
  • Sriracha or other hot sauce (optional)
  1. INSTRUCTIONS: In a large stock pot on medium high heat, add olive oil, onion and shallot. Cook for

    4-5 minutes until items are softened. Add in garlic, ginger and carrots and saute’ for 3-4 minutes. Add

    vegetable stock and bring to a boil. Cover and reduce heat to medium low and cook until carrots are

    softened. About 12 minutes. Add in cup of steeped spiced orange tea and coconut milk. Using an

    immersion blender, puree ingredients until smooth. Cover soup and keep on low heat until ready to

    serve.

    GARBANZOS: While soup is warming. Heat oven to 450. On a parchment lined sheet pan place

    drained garbanzos. Drizzle with olive oil and sprinkle with honey, paprika, cumin, cinnamon and salt.

    Toss to completely coat garbanzos with spices and oil. Place in oven for 15 minutes. Garbanzos should

    be caramelized when done and have a bit of a bite to them.

    TO SERVE: Ladle equal amounts of blended soup into bowls. Garnish with garbanzos beans and

    chopped herbs and hot sauce, if so desired. We enjoyed this soup with a chunky salad made of

    cucumber, tomato, red onion and mint with crumbled goat cheese and a drizzle of balsamic vinegar,

    good olive oil and cracked black pepper.

Moroccan Carrot Soup 

Local chef, Josie from Pepper & Salt Kitchen, created a seasonal soup with our Spicy Orange black tea. If this recipe has you wanting more,  you can bypass the cooking and order premade soups directly  from Josie and pick up at Cup of Tea. 

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