Moroccan Carrot Soup
Dive into the vibrant flavors of Moroccan cuisine with this silky Moroccan Carrot Soup, a perfect blend of warming spices and natural sweetness. This wholesome soup begins with aromatic notes of cumin, coriander, cinnamon, and paprika, gently toasted to unlock their full depth. Sweet carrots and a hint of freshly squeezed orange juice add a refreshing brightness, while a touch of honey balances savory and sweet in every spoonful. Easy to make in just 45 minutes, this healthy recipe is naturally vegetarian and can be made vegan by omitting the optional yogurt garnish. Serve it warm with a sprinkle of fresh cilantro for a stunning and satisfying dish that’s ideal for cozy dinners or as an elegant starter course.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 6 medium, peeled and sliced carrots
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoon paprika
- 4 cups vegetable stock
- 0.5 cup, freshly squeezed orange juice
- 1 tablespoon honey
- 1 teaspoon, to taste salt
- 0.5 teaspoon, to taste black pepper
- 0.25 cup, for garnish (optional) plain yogurt
- 2 tablespoons, chopped, for garnish fresh cilantro
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
Stir in the ground cumin, coriander, cinnamon, and paprika. Cook for 1 minute to toast the spices.
Add the sliced carrots to the pot and stir to coat them in the spices.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the carrots are very tender.
Remove the pot from the heat and let it cool for a few minutes.
Using an immersion blender or a countertop blender, puree the soup until smooth. Be careful with hot liquids if using a countertop blender; blend in small batches if necessary.
Return the soup to the pot and stir in the orange juice and honey. Season with salt and black pepper to taste.
Heat the soup gently, if needed, and serve warm.
Garnish with a dollop of yogurt (optional) and a sprinkle of chopped cilantro before serving.
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 4935 mg | 215% | |
| Total Carbohydrate | 160.1 g | 58% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 74.2 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 521 mg | 40% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3924 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
