Recipe: carrot soup with cumin

Moroccan cuisine is full of flavours, spices and delicious aromas. Leafing through the cookbook Shoukran by Abdel Alaoui, you can almost inhale the aromas. Shoukran means thank you in Arabic, and that choice of title is no coincidence; Abdel thanks his mother for the love of cooking that she instilled in him. And we thank Abdel for the divine recipes, such as this one: carrot soup with cumin. It will be on the table in no time  and its orange colour makes it ideal for King’s Day! 

Abdel: ‘The recipe is a variation on a traditional kemia of carrots with cumin. In the form of a soup, you get an explosion of flavour in your mouth. ‘Kemia’ means ‘small quantities’. They are refreshing vegetable-based appetisers that you can share with drinks or at a dinner party. Moroccan tables are always full of dishes, and kemia are a major part of that.’

How to make carrot soup with cumin

• Boil the carrot and orange for 20 minutes in 1 litre of water with the thyme and brown sugar.
• Then purée them with a hand blender or in a food processor until smooth.
• Serve the soup piping hot in soup bowls with a few drops of orange blossom water, sprinkled with the cumin and cinnamon.