Warm soups for cold days from new recipe book

Warm soups for cold days from new recipe book

When we think of Morocco, you think of rich, warm spices, kebabs, fresh vegetables warm off the vine, and exotic tagines. In “Sharing Morocco: Exotic Flavors from My Kitchen to Yours” (Greenleaf Book Group) Israeli-born author Ruth Barnes, known as “The Petite Gourmande,” brings the rich culinary history of her homeland to life, while making her recipes easy and accessible for any home cook. The book is not kosher but recipes can be easily adapted. Here are two delicious, easy soup recipes. Enjoy and stay warm!

Spicy carrot soup with ginger

M’rrq del Chijou

This bright and colorful soup has a light kick of ginger and cinnamon. If you have extra carrots, this is a great way to put them to use and get another serving of vegetables.

Serves 4 to 6


2 tablespoons olive oil
3 medium shallots, chopped
3 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon turmeric
2 pounds carrots, peeled and cut into quarters, plus extra carrots, shredded, for garnish
6 cups low-sodium chicken stock or broth
1 teaspoon salt
1/2 teaspoon pepper
1/2 bunch cilantro, chopped, for garnish


In a large saucepan, heat the olive oil on medium heat and sauté the shallots and garlic for 5 minutes or until soft and translucent. Add the cumin, paprika, ginger, cinnamon, turmeric, carrots, stock, salt, and pepper and bring to a boil. Lower the heat and simmer, covered, for 30 minutes. Remove the pan from heat and allow the soup to cool, to avoid hot liquid spurting from the blender. Puree the mixture in a covered blender, in small batches, on low. Reheat the soup. Place in serving bowls, and garnish with the cilantro and shredded carrots.

Green split pea soup

M’rrq del Jilbana

This is an alternative to the traditional harira soup, a brightly colored dish served without needing much else. As green pea soup is thick and hearty, it can be a complete meal when served with dark bread.

Serves 4 to 6


1 16-ounce bag split peas
1 large onion, chopped
1 cup cubed baby carrots
2 stalks celery, chopped
1 teaspoon ground cumin
2 bay leaves
1 tablespoon chicken consommé powder
Salt and black pepper, if necessary
2 quarts low-sodium chicken stock or water


In a large pot, place the split peas, onion, carrots, celery, cumin, bay leaves, chicken consommé powder, pepper, and chicken stock. Bring the soup to a boil. Lower the heat, and cook for 1 hour or until the split peas are soft and the soup has thickened, stirring occasionally. Remove the bay leaves. Taste and add salt and pepper if necessary. Serve the soup with Moroccan bread.

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