Thanks to Megan at a Sweet Spoonful for this lovely soup and Ezra Pound Cake for the bean recipe. Both were so delicious but particularly together. Here’s what I did:

Green Beans with Roasted Red Onion and Peppers

Moroccan Carrot Soup

Moroccan Carrot Soup

  • 1 tbsp Olive Oil
  • 1 tsp Fennel Seeds
  • 1.5 lbs Carrot, sliced
  • 1/2 lb Yam, peeled and cubed
  • 1 large Granny Smith Apple, peeled and diced
  • 5.5 cups Vegetable Broth or Water
  • 2 tbsp Brown Rice
  • 1/4 tsp Curry Powder
  • 1/4 tsp Coriander
  • 1 Bay Leaf
  • Fresh Lemon Juice
  • Flat Leaf Parsley or Fresh Sprouts for garnish
  1. In a large pot, heat oil over medium heat. Add fennel seeds and cook, stirring until fragrant, 2 to 3 minutes.
  2. Add carrots, yam, apple and a sprinkling of salt and cook, stirring often, 5 minutes. Add rice, curry powder, coriander, and bay leaf. Stir a few times and then add the broth/water.
  3. Bring mixture to a boil. Cover and reduce heat to simmer until vegetables are tender. Remove bay leaf and blend with immersion blender until smooth.
  4. Add lemon juice, salt and pepper to taste. Garnish with parsley or fresh sprouts.

Sautéing Green Beans

Green Beans with Roasted Red Onion and Peppers

  • 1 pound Green Beans, both ends removed
  • 1 Red Onion, large-diced
  • 1 Red Pepper, large-diced
  • 1 Yellow Pepper, large-diced
  • Olive Oil
  • Coarse Sea Salt
  • Cracked Pepper
  1. Preheat the oven to 425 degrees F.
  2. In a bowl or a small roaster, toss the onion and peppers with olive oil. Sprinkle generously with salt and pepper. Roast for 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
  3. Blanch green beans in boiling salted water for about 4 minutes. Drain and immerse in ice water and then set aside to cool.
  4. Just before serving, reheat beans in a large sauté pan drizzled with oil or butter. Sprinkle with salt and pepper. Serve with roasted onion and peppers over top.
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3 Responses to Moroccan Carrot Soup with Green Beans with Roasted Red Onion and Peppers

  1. The apple has kicked this one over into the MUST TRY list.
    Thanks again Annie!
    Cheers from the dark wet windy place on Vancouver Island.

  2. This looks amazing! Thank you so much for sharing the recipe!

  3. Megan Gordon says:

    Alright! Looks great, Annie. I’m so glad you liked the soup as much as we do! What a lovely meal. I’ll have to try the beans. Great photos, too.

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