Carrot Soup with Baharat-Spiced Croutons

Source

The Art of Real Food by Joanne Neft and Laura Kenny

Ingredients

Display units in Metric

		SOUP:
2	Tbs	olive oil or butter
1	cup	onions chopped
2	cloves	garlic diced
4	cups	water
2	pounds	organic carrots peeled and thinly sliced
1	tsp	salt
¹⁄₂	tsp	baharat spice
		CROUTONS:
1	Tbs	butter melted
¹⁄₂		loaf ciabatta bread crusts removed, bread sliced into 1/2" cubes
¹⁄₂-1	tsp	baharat spice
		salt and pepper to taste

For the soup:

Place oil in a soup pan; add onions and garlic. Saute until soft. Add water, carrots and salt. Simmer until carrots are soft. Use a hand blender to puree carrot mixture. Add baharat and taste; add more in 1/2 tsp increments if desired. Garnish with baharat-spiced croutons.

For the croutons:

Preheat oven to 375 degrees.

Combine butter and bread cubes. Add 1/2 tsp baharat. Add more in 1/2 tsp increments if desired. Salt and pepper to taste. Roast on a sheet tray 8 minutes, until brown and crispy.

For the soup:
Place oil in a soup pan; add onions and garlic. Saute until soft. Add water, carrots and salt. Simmer until carrots are soft. Use a hand blender to puree carrot mixture. Add baharat and taste; add more in 1/2 tsp increments if desired. Garnish with baharat-spiced croutons.
For the croutons:
Preheat oven to 375 degrees.
Combine butter and bread cubes. Add 1/2 tsp baharat. Add more in 1/2 tsp increments if desired. Salt and pepper to taste. Roast on a sheet tray 8 minutes, until brown and crispy.

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