Carrot Soup with Baharat-Spiced Croutons

Name: Carrot Soup with Baharat-Spiced Croutons
Ingredients: SOUP:; 2 Tbs olive oil or butter; 1 cup onions, chopped; 2 cloves garlic, diced; 4 cups water; 2 pounds organic carrots, peeled and thinly sliced; 1 tsp salt; 1/2 tsp baharat spice; CROUTONS:; 1 Tbs butter, melted; 1/2 loaf ciabatta bread, crusts removed, bread sliced into 1/2" cubes; 1/2-1 tsp baharat spice; salt and pepper to taste

Source

The Art of Real Food by Joanne Neft and Laura Kenny

Ingredients

Serves

Display Units in Metric

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	SOUP:
2 Tbs	olive oil or butter
1 cup	onions chopped
2 cloves	garlic diced
4 cups	water
2 pounds	organic carrots peeled and thinly sliced
1 tsp	salt
¹⁄₂ tsp	baharat spice
	CROUTONS:
1 Tbs	butter melted
¹⁄₂	loaf ciabatta bread crusts removed, bread sliced into 1/2" cubes
¹⁄₂-1 tsp	baharat spice
	salt and pepper to taste

For the soup:

Place oil in a soup pan; add onions and garlic. Saute until soft. Add water, carrots and salt. Simmer until carrots are soft. Use a hand blender to puree carrot mixture. Add baharat and taste; add more in 1/2 tsp increments if desired. Garnish with baharat-spiced croutons.

For the croutons:

Preheat oven to 375 degrees.

Combine butter and bread cubes. Add 1/2 tsp baharat. Add more in 1/2 tsp increments if desired. Salt and pepper to taste. Roast on a sheet tray 8 minutes, until brown and crispy.

For the soup:
Place oil in a soup pan; add onions and garlic. Saute until soft. Add water, carrots and salt. Simmer until carrots are soft. Use a hand blender to puree carrot mixture. Add baharat and taste; add more in 1/2 tsp increments if desired. Garnish with baharat-spiced croutons.
For the croutons:
Preheat oven to 375 degrees.
Combine butter and bread cubes. Add 1/2 tsp baharat. Add more in 1/2 tsp increments if desired. Salt and pepper to taste. Roast on a sheet tray 8 minutes, until brown and crispy.

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