Levantine cuisine · Soups & Stews

Shorbat Jazar bi Zanjabil

Creamy carrot soup with fresh ginger, ground coriander, and a hearty splash of lemon.

Ingredients · for 4 servings

• 800 g carrots
• 1 onion
• 1 piece ginger (5 cm)
• 2 cloves garlic
• 1 tsp ground coriander
• 1/2 tsp cumin
• 1 l vegetable broth
• 1 lemon
• 1/2 bunch fresh coriander
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Peel the carrots and cut into 1 cm thick slices, dice the onion, and finely grate the ginger and garlic.
2. Heat olive oil in the pot and sauté the onion over medium heat for 5 min until translucent, then add ginger and garlic and sauté for 1 min without browning.
3. Sprinkle in ground coriander and cumin, toast for 30 sec until fragrant, then add the carrots and toss briefly.
4. Pour in the hot broth and simmer covered for 20 min, until the carrots are completely soft and can be mashed with a spoon.
5. Purée the soup very finely until smooth and velvety, thinning with a little hot water if needed to the desired consistency.
6. Season with the juice of half a lemon, salt, and pepper, sprinkle with chopped coriander, and serve with a thread of olive oil.