Moroccan Carrot Soup

Moroccan Carrot Soup

Bowl of Moroccan Carrot Soup

Yields12 Servings

 0.25 cup Extra Virgin Olive Oil
 2 tbsp Extra Virgin Olive Oil
 1 Medium Yellow Onion Chopped
 2 Sweet Potatoes Peeled and Cubed
 16 oz Darista Dips Moroccan Carrot Hummus
 1 qt Vegetable Stock
 13.50 oz Can of Coconut Milk
 0.50 cup White Wine (Pinot Grigio)
 Salt
Garnish Options
 Yogurt Dollop
 Chili Oil

1

Preheat the oven to 425°F. Toss cubed sweet potatoes with 1/4 cup EVOO and season with salt. Line a sheet pan with parchment paper and spread sweet potatoes onto sheet pan. Roast potatoes for 25 minutes until tender. 


2

In a heavy sauce pot, heat 2 tbsp EVOO over medium heat and saute onions for 5 minutes, until translucent. Stir in Darista Dips Moroccan Carrot Dip and cook for 1 to 2 minutes. Add white wine and scrape up bottom of pot with wooden spoon. Add vegetable stock and cooked sweet potatoes. Simmer for 10 minutes. Blend soup in a blender. Pour soup back into pot and stir in coconut milk until blended. Season with salt to taste. If needed, add more stock depending on thickness/consistency preference. 

3

Alternative option: skip the step of roasting sweet potatoes in the oven and add the raw cubes to pot with the vegetable stock. Simmer until tender. Proceed to the next steps.

Ingredients

 0.25 cup Extra Virgin Olive Oil
 2 tbsp Extra Virgin Olive Oil
 1 Medium Yellow Onion Chopped
 2 Sweet Potatoes Peeled and Cubed
 16 oz Darista Dips Moroccan Carrot Hummus
 1 qt Vegetable Stock
 13.50 oz Can of Coconut Milk
 0.50 cup White Wine (Pinot Grigio)
 Salt
Garnish Options
 Yogurt Dollop
 Chili Oil

Directions

1

Preheat the oven to 425°F. Toss cubed sweet potatoes with 1/4 cup EVOO and season with salt. Line a sheet pan with parchment paper and spread sweet potatoes onto sheet pan. Roast potatoes for 25 minutes until tender. 


2

In a heavy sauce pot, heat 2 tbsp EVOO over medium heat and saute onions for 5 minutes, until translucent. Stir in Darista Dips Moroccan Carrot Dip and cook for 1 to 2 minutes. Add white wine and scrape up bottom of pot with wooden spoon. Add vegetable stock and cooked sweet potatoes. Simmer for 10 minutes. Blend soup in a blender. Pour soup back into pot and stir in coconut milk until blended. Season with salt to taste. If needed, add more stock depending on thickness/consistency preference. 

3

Alternative option: skip the step of roasting sweet potatoes in the oven and add the raw cubes to pot with the vegetable stock. Simmer until tender. Proceed to the next steps.

Moroccan Carrot Soup

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *