MOROCCAN CARROT SOUP

THE NORTH AFRICAN INFLUENCE IN THIS SIMPLE VEGETABLE SOUP COMES IN ITS SPICING—A WARM COMBINATION OF CUMIN, CINNAMON, BLACK PEPPER, ALLSPICE, AND CORIANDER. FOR SAFE CANNING, IT’S PACKED INTO THE JARS IN CHUNKS, THEN PUREED AND BOILED FOR 10 MINUTES BEFORE SERVING (see NOTE).

PREP: 1 HOUR COOK: 5 MINUTES PROCESS: 1 HOUR 15 MINUTES MAKES: 4 QUARTS PHOTO

¼ cup vegetable oil
4 cups chopped white onions (4 large)
12 cups diced, peeled carrots (4 pounds)
8 cups chicken broth
2 tablespoons ground cumin
1 tablespoon bottled lemon juice
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
¼ teaspoon ground allspice
¼ teaspoon ground coriander

1. In an 8- to 10-quart pot heat oil over medium heat. Add onions; cook and stir for 6 minutes. Add carrots and chicken broth. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in cumin, lemon juice, salt, cinnamon, pepper, allspice, and coriander.

2. Pack 3 cups carrots and onions into each hot sterilized quart canning jar. Add hot broth, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

3. Process filled jars in a pressure canner at 10 pounds pressure for a weighted-gauge canner or 11 pounds pressure for a dial-gauge canner for 75 minutes, adjusting for altitude. Allow pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on a wire rack. Check lids for seal after 24 hours.

4. To serve, place contents of one jar in a blender; cover and blend until smooth. Transfer soup to a medium saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1,000 feet of elevation). (Or place contents of jar in the saucepan, boil for 10 minutes, then use an immersion blender until smooth.)

PER 1 CUP: 123 cal., 5 g fat (1 g sat. fat), 3 mg chol., 855 mg sodium, 18 g carb., 5 g fiber, 3 g pro.