Moroccan Spiced Squash and Carrot Soup
Warm your soul with this Moroccan Spiced Squash and Carrot Soup, a comforting blend of sweet butternut squash and earthy carrots infused with fragrant spices like cumin, coriander, cinnamon, and paprika. This velvety soup brings a hint of heat from fresh ginger and is balanced by the creaminess of coconut milk and a zesty pop of lemon juice. Packed with wholesome veggies and simple pantry staples, it’s the perfect recipe for a cozy dinner or an impressive starter. Ready in under an hour, this vibrant, plant-based soup is easy to prepare and makes a visually stunning dish with its golden hue, topped with fresh cilantro. Perfect for meal prep, weeknight dinners, or warming up a chilly day, this recipe delivers bold Moroccan flavors with minimal fuss. Serve it with crusty bread for a complete, satisfying meal!
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Recipe Information
Ingredients
- 1 medium butternut squash
- 4 large carrots
- 2 tablespoons olive oil
- 1 large onion
- 3 units garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 tablespoon fresh ginger
- 4 cups vegetable stock
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 tablespoon lemon juice
Instructions
Peel and cube the butternut squash into 1-inch pieces. Peel and slice the carrots into rounds.
In a large pot, heat the olive oil over medium heat.
Chop the onion finely and add it to the pot. Sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.
Mince the garlic and grate the fresh ginger. Add them to the pot and sauté for another 1-2 minutes until fragrant.
Add the ground cumin, coriander, cinnamon, and paprika to the pot. Stir well to coat the onions and garlic with the spices.
Add the cubed butternut squash and sliced carrots to the pot. Stir to combine with the spiced onion mixture.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer for 20-25 minutes or until the squash and carrots are tender.
Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches using a countertop blender.
Return the pot to low heat. Stir in the coconut milk, salt, and black pepper. Taste and adjust seasoning as needed.
Stir in the lemon juice for a bright, fresh flavor. Remove from heat.
Ladle the soup into bowls and garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1115 mg | 48% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 17.4 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1380 mg | 29% | |
*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.
