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Casablanca Carrot Soup
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Casablanca Carrot Soup


  • 2 Tbsp olive oil
  • 1 lb carrots, but into ¼ inch rounds
  • 2 green onions, minced (2 Tbsp)
  • 1 clove garlic, minced (1 tsp)
  • ¼ tsp ground cinnamon
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • 2 – 14.5 oz. cans vegetable/chicken broth
  • 2 cups carrot juice
  • ¼ cup chopped fresh mint
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • mint sprigs for garnish


  1. Heat oil in large pot over medium high heat. 
  2. Add carrots, onions, garlic, cinnamon, turmeric, and cumin; stir 3 minutes. 
  3. Add broth, and bring to a boil. 
  4. Reduce heat to medium-low, cover, and simmer 30-35 minutes, until carrots are very tender.
  5. Puree carrot mixture with carrot juice and mint in blender until smooth. 
  6. Stir in lemon juice and zest. 
  7. Return to pot to warm, if necessary. 
  8. Serve hot or chilled, garnished with mint.

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