Moroccan Carrot Soup With Mussels

This is a Moroccan-style carrot soup, which can be served either hot or cold. Subtle sweetness (carrots), acidity (lemon), spice (cumin), fragrance (cilantro) and a touch of salinity (mussels) mirror the very aromas and flavor notes that the best of these German spätlese riesling wines deliver . The soup can also be made without the mussels, but not without the cilantro.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion, coarsely chopped
• 2 teaspoons ground cumin
• 2 bunches carrots, peeled, in 1-inch pieces
• Salt
• freshly ground black pepper
• Juice of 1 lemon
• 1 pound mussels, scrubbed
• ½ cup finely chopped cilantro leaves

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    160 calories; 6 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 10 grams protein; 21 milligrams cholesterol; 289 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Heat 1/2 tablespoon oil in a 3-quart saucepan. Add onion. Cook over low heat until starting to soften. Stir in cumin, cook briefly, stirring. Add carrots and 6 cups water. Bring to a boil, lower heat and simmer, covered, until carrots are very tender, about 20 minutes. Cool briefly. Purée in a blender in two batches. Return soup to saucepan, season with salt and pepper and add lemon juice. Set aside until shortly before serving.
2. Place mussels in a shallow 2-quart saucepan or sauté pan. Add 1/2 tablespoon oil, toss over high heat about a minute, reduce heat to low, cover and cook until mussels open, 7 to 8 minutes. Remove mussels, draining well so juices stay in pan. Discard any that do not open. When mussels are cool enough to handle, shuck them into a bowl, discard shells and toss mussels with remaining oil and the cilantro. Strain mussel broth and add to soup.
3. Reheat soup. To serve, place a few mussels in each of 6 warm soup plates. Serve plates to guests. Ladle soup over mussels at the table. If not using mussels, fold cilantro into soup, ladle soup into bowls and drizzle each portion with remaining oil.

1 hour