Moroccan Spiced Carrot Soup
Warm your soul and tantalize your taste buds with this Moroccan Spiced Carrot Soup, a silky, aromatic blend of sweet carrots and bold North African-inspired spices. Infused with the earthy warmth of cumin, coriander, cinnamon, turmeric, and a hint of cayenne, this vibrant soup boasts a subtle citrusy brightness from fresh orange juice, perfectly balancing its rich flavor profile. Creamy yet dairy-free (unless garnished with a dollop of yogurt), this comforting dish is not only quick and easy to prepare—ready in just under 45 minutes—but also makes a healthy, vegetarian delight ideal for any weeknight dinner or elegant appetizer. Top with fresh cilantro for a burst of freshness and serve with crusty bread for the ultimate cozy meal! Perfect for those seeking flavorful, globally inspired recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper
- 6 cups carrots, peeled and sliced
- 4 cups vegetable stock
- 0.5 cup fresh orange juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup plain yogurt (optional, for topping)
- 2 tablespoons cilantro, chopped (optional, for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional minute, until fragrant.
Add the ground cumin, coriander, cinnamon, turmeric, and cayenne pepper. Stir and toast the spices for 30 seconds to release their aromas.
Add the sliced carrots and stir to coat them evenly with the spices.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to a simmer and cover the pot. Cook for 20-25 minutes, or until the carrots are tender when pierced with a fork.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, allow the soup to cool slightly and carefully blend it in batches in a blender.
Stir in the fresh orange juice, salt, and black pepper. Adjust seasoning to taste if necessary.
Reheat the soup gently if needed and serve warm, topped with a swirl of yogurt and a sprinkle of chopped cilantro, if desired.
Nutrition Facts
Calories |
1293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5488 mg | 239% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 88.2 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 764 mg | 59% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 6269 mg | 133% | |
*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.
