Vegetable Cream Soup

Vegetable Cream Soup

Just a humble vegetable cream soup with some Moroccan ingredients.

This recipe yields 6 portions.

Ingredients:

1 onion, chopped

2 garlic cloves, minced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

2 carrots (peeled and chopped)

2 potatoes (peeled and chopped)

1 sweet potato (peeled and chopped)

1 zucchini (chopped)

1 red bell pepper (chopped)

4 cups vegetable broth

1/2 cup heavy cream

Salt and pepper, to taste

Fresh cilantro, chopped (optional)

Directions:

1. 1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until the onion is translucent.

2. Add the cumin, coriander, turmeric, cinnamon, and cayenne pepper and stir to combine. Cook for 1-2 minutes until fragrant.

3. Add the chopped carrots, potatoes, sweet potato, zucchini, and red bell pepper and stir to coat them in the spices. Cook for 5-7 minutes until the vegetables start to soften.

4. Pour the vegetable broth into the pot and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes until the vegetables are tender.

5. Using an immersion blender or transferring the soup to a blender, puree the soup until smooth.

6. Stir in the heavy cream and season with salt and pepper to taste.

7. Serve the soup hot, garnished with fresh cilantro if desired.
   

Enjoy!