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. 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.
Add the cumin, coriander, turmeric, cinnamon, and cayenne pepper and stir to combine. Cook for 1-2 minutes until fragrant.
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.
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.
Using an immersion blender or transferring the soup to a blender, puree the soup until smooth.
Stir in the heavy cream and season with salt and pepper to taste.
Serve the soup hot, garnished with fresh cilantro if desired.