Click HERE to register your comments...or improve the recipe.

Or do you want to take another look at the homepage MENU?

Or do you want to SEARCH for something specific?

Here's a thin but strong first course. Serve hot to 4 people. It's very Moorish and will go well with either hearty--or bland--meals.

• 4 cups vegetable or chicken stock
• 1 pound of carrots, scraped or scrubbed, then trimmed
• 1 clove garlic
• 1/8 teaspoon cinnamon
• 1/4 teaspoon cumin
• 1/2 teaspoon paprika
• pinch of cayenne powder or hot sauce
• juice of 1 lemon
• 1/6 teaspoon of sugar
• dash of orange flower water

Bring the stock to a boil in a medium saucepan and add the whole carrots with the garlic. Reduce heat and simmer until tender. Remove half the carrots and set aside. Puree the remaining carrots, garlic, and stock and return to the saucepan. Stir in the cinnamon, cumin, paprika, and cayenne. Slice the reserved carrots in very thin rounds and add to the soup. When you're ready to serve, stir in the lemon juice, sugar, and a dash of orange flower water. Ladle into bowls and sprinkle with chopped parsley.