Carrot Soup with Baharat-Spiced Croutons
Shared by: erin
Source: The Art of Real Food by Joanne Neft and Laura Kenny
Serving: 6
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
Directions
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.