This is one of my favorite soups. It is simple to make, nourishing, and looks beautiful! It’s perfect for a rainy day but also for the beginning of spring. And since it’s not spicy at all, kids love it too.
INGREDIENTS
3 tbsp butter
2lb carrots, peeled and coarsely cut
1 celeriac root, peeled and coarsely cut
¼ cup water
1-2 tbsp Pastiche Ras el Hanout Spice Blend
5 cups vegetable stock
¼ cup cilantro, chopped
Optional garnish:
Greek yogurt or sour cream, croutons.
PREPARATION
In a large pot melt the butter and add the carrots, celeriac and water. Cover and cook for 20 minutes on low heat.
Add the Ras el Hanout and cook for 5 more minutes.
Add the vegetable stock and bring to a boil. Lower the heat and cook until the vegetables are soft, about 30 minutes.
Use a hand blender to blend the vegetables until the soup is completely smooth.
Add the chopped cilantro to the soup and serve with or without garnish. We recommend with!