Moroccan Spices for June

We were looking for a new soup for the late spring / early summer menu.  Something lighter than the bean soup we have had for the last few months, evoking the freshness of the season.

Plus we happened to be munching on some nice, small organic carrots.

When the light bulb went on (dimmly, as usual, but on none the less).

Carrot soup.  A very Spring sort of idea.

But we couldn’t seem to just do a carrot soup the easy way.  We wanted to add a bit of a kick to it.  Not make it spicy per say, but just to add some pop.

So we went Moroccan.

Cumin, tumeric, ginger, a bit of pepper.  Some of the key spices of Moroccan cuisine.

The spices add a sort of earthy base to the very fresh and light carrot flavor.  And just a bit of zing as well.

We rounded out the effort with a thin slice of grilled lemon and a sprinkle of cilantro.  Bright touches in and of themselves.

All in all, a very light and fresh soup that packs a lot of interesting flavors.

Enjoy is by the cup or the bowl!

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