Moroccan Carrot Soup
The recipe Moroccan Carrot Soup can be made in about 45 minutes. This recipe makes 2 servings
Moroccan kofte and sausage stew
Details
- Serving Size: 8
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 11 Points
Cuisine
- soup
- lunch
- main course
- main dish
- dinner
Ingredients
- 600g minced beef
- 1 onion, finely chopped
- 1 red chilli, finely chopped
- 1 tsp ground cumin
- 1 tsp ground cloves
- Coriander leaves, half chopped, half whole or
- 1 tsp ground coriander
- 1 egg
- ½ tsp sea salt
- 250g good quality sausage, chopped
- 2 Tbs olive oil
- 2 Tbs harissa*
- 480g chopped tomato
- 400ml chicken stock
- ¼ tsp cinnamon
- 10-12 dried red chili peppers
- 3 cloves garlic, minced
- ½ tsp salt
- 1 tsp ground caraway seeds
- ½ tsp cumin
Instructions
Mix the beef, onion, chilli, spices and the chopped coriander leaves.
Add the egg and salt, mix and combine.
Form small meatballs about the size of a walnut (approximately 26 meatballs).
Scoop out, then add the harissa* and cook for a minute.
Add the tomatoes, chicken stock and cinnamon. Simmer for 15 minutes.
Return the meatballs and sausage and simmer for another 20 minutes, until cooked.
Stir through the rest of the coriander to finish.
*Harissa
Soak the dried chilies in hot water for 30 minutes.
In a food processor blend chili peppers, garlic, salt, and olive oil.
Add remaining spices and blend to form a smooth paste.
Drizzle a small amount of olive oil on top to keep fresh.
Store in airtight container and keep for a month in the refrigerator.
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