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Moroccan Carrot Soup with Cinnamon Hazelnuts

Sarah Menanix
  • 55 minutes
  • Serves 4

INGREDIENTS

1 15.5 ounce can

Cannellini beans

2

lbs Carrots

1

Garlic clove, large

2 1/2 tsp

Thyme, dried

1

Thyme, Fresh

1/2

Yellow onion, medium

4 cups

Vegetable broth

3 1/2 tbsp

Lemon juice, fresh

2 tbsp

Maple syrup

1 pinch

Cinnamon, ground

1 tsp

Kosher salt

1 pinch

Kosher salt

2 1/2 tsp

Sesame seeds

2 1/2 tsp

Sumac, ground

3 tbsp

Olive oil, extra virgin

1/4 cup

Hazelnuts, toasted

1 1/3 tbsp

Ghee

1/2 cup

Greek or icelandic yogurt

2 cups

Water