Spicy Moroccan Carrot Soup
Warm up your kitchen with the exotic and comforting flavors of Spicy Moroccan Carrot Soup, a vibrant blend of sweet and savory spices infused into a creamy, velvety base. This recipe combines tender carrots, aromatic spices like cumin, coriander, cinnamon, and turmeric, and a touch of cayenne pepper for a gentle kick. Freshly squeezed orange juice and luscious coconut milk add a subtle sweetness while balancing the heat, creating a beautifully layered flavor profile. Perfect for meal prepping or a cozy weeknight dinner, this soup is easy to make in just 45 minutes and can be garnished with fresh cilantro or a dollop of Greek yogurt for a delightful finishing touch. Rich in nutrients and brimming with bold Moroccan-inspired flavors, this vegetarian and gluten-free soup is a wholesome, crowd-pleasing dish you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground ginger
- 0.25 teaspoon cayenne pepper (adjust to taste)
- 5 cups carrots, peeled and chopped
- 4 cups low-sodium vegetable broth
- 0.5 cup orange juice, freshly squeezed
- 0.5 cup coconut milk
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 2 tablespoons plain Greek yogurt (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Mix in the cumin, coriander, cinnamon, turmeric, ginger, and cayenne pepper. Cook the spices for an additional minute to release their flavors.
Add the chopped carrots to the pot and stir well to coat with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, or until the carrots are tender.
Remove the pot from heat and allow it to cool slightly.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer it in batches to a blender and blend until creamy, returning it to the pot afterward.
Stir in the orange juice, coconut milk, salt, and black pepper. Heat gently over low heat for 5 minutes to combine the flavors.
Taste and adjust seasoning if needed, adding more salt or cayenne for extra heat.
Serve the soup warm, garnished with chopped fresh cilantro and a dollop of Greek yogurt, if desired.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 472 mg | 21% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 19.8 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 1164 mg | 25% | |
*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.
