Moroccan-Spiced Vegetable Beef Soup

Name: Moroccan-Spiced Vegetable Beef Soup
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: moroccan
Ingredients: 1 tablespoon canola oil; 2 teaspoons ground coriander; 2 1/2 teaspoons ground cumin; 2 teaspoons dry mustard; 12 cups beef broth, plus reserved meat (see recipe); Kosher salt and freshly ground pepper to taste; 15 shallots, peeled; 12 medium carrots, peeled and cut into 1 1/2-inch lengths; 3 tablespoons unsalted butter, melted; 3/4 teaspoon kosher salt; Freshly ground pepper to taste; 6 large red potatoes, scrubbed and cut into large chunks; 1 1/2 teaspoons kosher salt; 1 tablespoon unsalted butter; 1 1/2 tablespoons chopped cilantro; Freshly ground pepper to taste; 1 1/2 cups plain low-fat yogurt; 1/4 cup Dijon mustard; 1 tablespoon ground cumin; 1/8 teaspoon cayenne; 1/8 teaspoon kosher salt; 1 tablespoon chopped cilantro

By Molly O'Neill

Total Time: 1 hour 10 minutes
Rating: 4(8)
Comments: Read comments

Featured in: The Supper Bowl

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Ingredients

Yield:6 servings

The Soup

1tablespoon canola oil
2teaspoons ground coriander
2½teaspoons ground cumin
2teaspoons dry mustard
12cups beef broth, plus reserved meat (see recipe)
Kosher salt and freshly ground pepper to taste

The Carrots

15shallots, peeled
12medium carrots, peeled and cut into 1½-inch lengths
3tablespoons unsalted butter, melted
¾teaspoon kosher salt
Freshly ground pepper to taste

The Potatoes

6large red potatoes, scrubbed and cut into large chunks
1½teaspoons kosher salt
1tablespoon unsalted butter
1½tablespoons chopped cilantro
Freshly ground pepper to taste

The Spiced Yogurt

1½cups plain low-fat yogurt
¼cup Dijon mustard
1tablespoon ground cumin
⅛teaspoon cayenne
⅛teaspoon kosher salt
1tablespoon chopped cilantro

Ingredient Substitution Guide

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Preparation

Step 1
To make the soup, heat the oil in a large pot over low heat. Add the coriander, cumin and mustard and cook, stirring constantly, for 30 seconds. Add the broth, raise heat and simmer for 20 minutes. Reheat before serving and add salt and pepper to taste.
Step 2
To make the carrots, preheat the oven to 425 degrees. In a shallow baking pan, toss the shallots and carrots with 3 tablespoons butter, salt and pepper and roast, stirring occasionally, until the shallots are soft and the carrots are browned and tender, about 40 minutes. Set aside.
Step 3
Meanwhile, place potatoes in a saucepan with ½ teaspoon salt, cover with cold water. Boil until tender, about 8 minutes. Drain and toss with 1 tablespoon butter, cilantro, 1 teaspoon of salt and pepper. Set aside.
Step 4
In a small bowl, mix together the yogurt, mustard, cumin, cayenne and salt. Place the reserved meat, the carrots, the potatoes and the yogurt in separate bowls. Garnish the yogurt with cilantro. Ladle the soup into 6 bowls. Serve, passing the condiments separately.