MOROCCAN-SPICED VEGETABLE BEEF SOUP

Moroccan-Spiced Vegetable Beef Soup image

Provided by Molly O'Neill

Time 1h10m

Yield 6 servings

Number Of Ingredients 22

1 tablespoon canola oil
2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
2 teaspoons dry mustard
12 cups beef broth, plus reserved meat (see recipe)
Kosher salt and freshly ground pepper to taste
15 shallots, peeled
12 medium carrots, peeled and cut into 1 1/2-inch lengths
3 tablespoons unsalted butter, melted
3/4 teaspoon kosher salt
Freshly ground pepper to taste
6 large red potatoes, scrubbed and cut into large chunks
1 1/2 teaspoons kosher salt
1 tablespoon unsalted butter
1 1/2 tablespoons chopped cilantro
Freshly ground pepper to taste
1 1/2 cups plain low-fat yogurt
1/4 cup Dijon mustard
1 tablespoon ground cumin
1/8 teaspoon cayenne
1/8 teaspoon kosher salt
1 tablespoon chopped cilantro

Steps:

To make the soup, heat the oil in a large pot over low heat. Add the coriander, cumin and mustard and cook, stirring constantly, for 30 seconds. Add the broth, raise heat and simmer for 20 minutes. Reheat before serving and add salt and pepper to taste.
To make the carrots, preheat the oven to 425 degrees. In a shallow baking pan, toss the shallots and carrots with 3 tablespoons butter, salt and pepper and roast, stirring occasionally, until the shallots are soft and the carrots are browned and tender, about 40 minutes. Set aside.
Meanwhile, place potatoes in a saucepan with 1/2 teaspoon salt, cover with cold water. Boil until tender, about 8 minutes. Drain and toss with 1 tablespoon butter, cilantro, 1 teaspoon of salt and pepper. Set aside.
In a small bowl, mix together the yogurt, mustard, cumin, cayenne and salt. Place the reserved meat, the carrots, the potatoes and the yogurt in separate bowls. Garnish the yogurt with cilantro. Ladle the soup into 6 bowls. Serve, passing the condiments separately.