Family friendly

Moroccan roast carrot soup with spiced couscous and labneh

Name: Moroccan roast carrot soup with spiced couscous and labneh recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 1kg carrots, halved, chopped into 3-4cm pieces; 1 large onion, cut into wedges; 1 head garlic; 2 tbs harissa; 1/2 cup (125ml) extra virgin olive oil; 1 cup (200g) couscous; 7 cups (1.75L) vegetable or chicken stock; 2 tbs ras el hanout (Moroccan spice blend – from Middle Eastern food stores and selected grocers); 1/3 cup (55g) golden raisins, roughly chopped; 1/3 cup (45g) slivered almonds, toasted; 1 cup mint, roughly chopped, plus extra to serve; 1 cup coriander leaves, roughly chopped, plus extra to serve; Juice of 1 lemon; 50g unsalted butter, roughly chopped; Pomegranate molasses, to drizzle; 1 cup (240g) labneh or thick natural yoghurt, to serve

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Del_Moroccan roast carrot soup — Chris Court

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by Tom Walton

Mar 15, 2022

Keep warm this autumn with Tom Walton's Moroccan roast carrot soup with spiced couscouse and labneh recipe. Serve with rice or bread.

1kg carrots, halved, chopped into 3-4cm pieces
1 large onion, cut into wedges
1 head garlic
2 tbs harissa
1/2 cup (125ml) extra virgin olive oil
1 cup (200g) couscous
7 cups (1.75L) vegetable or chicken stock
2 tbs ras el hanout (Moroccan spice blend – from Middle Eastern food stores and selected grocers)
1/3 cup (55g) golden raisins, roughly chopped
1/3 cup (45g) slivered almonds, toasted
1 cup mint, roughly chopped, plus extra to serve
1 cup coriander leaves, roughly chopped, plus extra to serve
Juice of 1 lemon
50g unsalted butter, roughly chopped
Pomegranate molasses, to drizzle
1 cup (240g) labneh or thick natural yoghurt, to serve

Method

1.

Preheat oven to 200°C and line a large baking tray with baking paper.
2.

Place carrot, onion, garlic and harissa in a bowl with 1/4 cup (60ml) oil. Toss to coat. Season. Place on prepared tray, cover with foil and roast for 45-50 minutes, until carrot, onion and garlic are soft and starting to caramelise. Allow to cool slightly.
3.

Meanwhile, place couscous in a small bowl. Place 1 cup (250ml) stock in a saucepan over high heat and bring to the boil. Whisk through 2 tsp ras el hanout and pour over the couscous. Cover with a plate and set aside for 10 minutes to steam. Fluff couscous with a fork. Mix through raisins, almonds, herbs, lemon juice and 2 tbs oil.
4.

Squeeze roast garlic from the skins. Working in batches, blend garlic and roast vegies, along with any oil from the tray, with remaining stock and ras el hanout.
5.

Transfer soup to a large saucepan over medium-high heat. Add butter and bring to a simmer. Adjust seasoning to taste.
6.

Serve the soup with couscous, pomegranate molasses, labneh and extra mint and coriander.