Maroccan Spiced Carrot Soup

Well it’s 28 days into Autumn and although I am trying hard to stay in denial, it is certainly feeling like this year’s mild simmer has come and gone already.

Lauren has already got a cold, we can usually reduce the symptoms and length with my Proflavanol (grape seed extract), Poly C and Proglucamine (zinc and mushroom).  I can count on one hand how many colds I have had in the past 10 years and I vouch wholeheartedly my Usana has strengthened my immune system for fighting off colds and flu.

I was only thinking this morning as I contemplated what lunch I would be having later on, that I would be off my yummy salads soon. Mid morning had me thinking about soup – too late to start chicken soup but I  saw some organic carrots and celery in the crisper and it was decided.I love to sneak turmeric into everything I can these days so I rearranged my old favourite carrot & basil soup and came up with this.

You could also use toasted turkish bread as an accompaniment.

• 2 Tbls butter
• 1 brown onion chopped
• 6 organic carrots chopped
• 2 stalks celery chopped
• 1-2 cloves garlic crushed
• 1 teaspoons ground turmeric *
• 1 teaspoon ground cumin
• pinch allspice
• 1 teaspoon curry powder or 2 chilies (or both!!!)
• 1/2 – 1 litre chicken or vegie stock
• 1/2 cup natural yoghurt
• 1/2 cup organic quinoa (optional)
• 1 tin organic chickpeas (optional)

I did the whole soup in the Thermamix but easy in saucepan too

1. sauté onion, celery, garlic and carrot in butter for 5 minutes
2. add spices and mix through
3. add stock and cook for about 20 minutes until carrot is soft
4. if using quinoa or chickpeas add and simmer until cooked (quinoa will go from a hard little ball to a softish halo)
5. serve with a big dollop of yoghurt stirred through
6. add another dollop of yoghurt and sprinkle with coriander