Easy and delicious aromatic soup for side or as a main. Be transported to Morocco with the flavorful spice mix ras el hanout paired with orange blossom water. The exotic taste packed with beta carotene is sure to please.
Prep: 5 mins | Cook: 25 mins | Total: 30 mins
2 tsp of olive oil
1 cup of sliced leek (about 1 leek, only the white part)
1 tsp of ras el hanout
2 cups of chopped carrots (about 4 medium carrots)
3 cups of vegetable broth
1 tsp of orange blossom water
Salt to taste
2 tbsp of yogurt
In a medium saucepan, heat the olive oil then add the sliced leek, cook for 3 minutes. Add the ras el hanout and mix well. Add the carrots and the vegetable broth, stir well. Bring to a boil, then lower the heat and simmer for about 15 minutes, or until the carrots are tender. Add the orange blossom water and salt to taste. Using a hand blender, blend the soup until creamy and smooth. Remove from the heat, add the yogurt, mix well and enjoy!