Moroccan Carrot Sauce
Have you ever gone on a trip and come home needing to make the recipe that you ate while you were on vacation. You know a meal that you ate and then you spend every other meal of your trip comparing it to that meal? That happened to me when I was in Santa Fe New Mexico I stayed at Inn and Spa at Loretto Santa Fe. It was stunning and it was the perfect destination for a girl’s trip. The spa was top notch, shopping was close by, and the culture was fascinating. I love Art so we even made time to visit Georgia O’Keffee art museum.
It was a memorable trip for sure and with every trip I take, I hope to leave with memories and a recipe that I can share with my family. This trip was similar to those that I have taken in the past. I came home and I wanted to bring a slice of Santa Fe to Virginia. I wanted to share a memory I had with my friends with my family so I created a special dish for my family based on one of the meals we had while there.
Moroccan Carrot Sauce
This Moroccan Carrot Sauce will turn any fried or grilled meat into a fancy mouthwatering dish. Don’t be intimidated with the recipe name because this flavorful sauce is super easy to make and one batch of this carrot sauce is a lot so you can freeze it and use it for your other dishes. It was so good I considered eating it as a soup with crusted bread. It was so easy to make that you can easily whip it up and everyone would think you are a five-star chef.
Moroccan Carrot Sauce Recipe
- 1 yellow onion diced
- 1 tsp of shallot
- 2 tsp garlic
- 3 tsp cumin
- 2 tsp coriander
- 2 tsp cinnamon
- 10 carrots peeled and chopped
- 8 cups of chicken stock
- 1 can of orange juice
- 2 Tablespoons of honey
- 2 tsp of red peppers
- salt and pepper
- Place your dutch oven or a saute pan on the stove and warm it up. I add 1 TBS of olive oil.
- You will need to sauté the onions, shallot, garlic in a medium temperature pan. You will sauté until they are opaque.
- Then add spices, and orange juice and 3 cups of the stock and boil carrots until they are soft.
- Once everything has been combined put them in a blender with the additional stock. You may have to do this in two sessions due to the amount of liquid.
- You can then add the salt and pepper until it suits your taste.
- I freeze the additional sauce because it makes a lot. I would freeze in sandwich bags so you can use it for multiple meals trust me you will craze this sauce. It is fantastic drizzled over lamb and chicken. The color and the flavor will bring your meal to the next level.
What did you serve your Moroccan Carrot Sauce with?
It would also taste fantastic over
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