Go Back
To make Moroccan spiced carrot soup, you need fresh and vibrant ingredients. Here’s what you'll need: - 1 lb (450g) carrots, peeled and chopped - 1 onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon ground cinnamon - 1/4 teaspoon cayenne pepper (adjust to taste) - 4 cups vegetable broth - 1 can (14 oz) coconut milk - 2 tablespoons olive oil - Salt and pepper to taste These ingredients create a warm and rich flavor in every spoonful. The spices work together to give depth and warmth. The carrots add natural sweetness, and the coconut milk brings creaminess. In addition to the main ingredients, there are a few pantry staples that help round out the flavors: - Olive oil: This is essential for sautéing the onions and spices. - Salt: Enhances the taste of the soup. - Pepper: Adds a little kick. Have these staples ready, and you'll have a solid base for any soup. Adding garnishes can elevate your soup. Consider these options: - Fresh cilantro or parsley: Adds a fresh touch. - Lemon wedges: Squeeze some juice for brightness. These garnishes not only look great but also add layers of flavor. You can serve this soup with crusty bread for a complete meal. For the full recipe, check out the details provided earlier. Start by gathering all your ingredients. For this Moroccan spiced carrot soup, you need: - 1 lb (450g) carrots, peeled and chopped - 1 onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon ground cinnamon - 1/4 teaspoon cayenne pepper (adjust to taste) - 4 cups vegetable broth - 1 can (14 oz) coconut milk - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro or parsley for garnish - Lemon wedges for serving Make sure your veggies are clean and ready to go. Chop the carrots and onion into small pieces. This helps them cook faster. In a large pot, heat the olive oil over medium heat. Add the chopped onion. Sauté until it softens, about 5 minutes. As the onion cooks, it releases sweet flavors. Next, add the minced garlic and grated ginger. Stir often for about 1 minute. You want to release their aromas without burning them. Then, stir in the spices: cumin, coriander, cinnamon, and cayenne pepper. Cook them for another minute. This toasts the spices, bringing out their rich flavors. Now, add the chopped carrots to the pot. Stir them well to coat with the spice mixture. Pour in the vegetable broth and bring the mix to a boil. Once it boils, reduce the heat to low and cover the pot. Let it simmer for 20 to 25 minutes. The carrots should become tender during this time. After the carrots are soft, it's time to blend the soup. You can use an immersion blender right in the pot. If you don't have one, carefully transfer the soup in batches to a regular blender. Blend until smooth. Once blended, stir in the coconut milk. This adds creaminess and a hint of sweetness. Season with salt and pepper to taste. If the soup needs heat, adjust the cayenne pepper. Gently heat the soup again, but don’t let it boil after adding the coconut milk. Serve the soup hot. Garnish with fresh cilantro or parsley. A squeeze of lemon juice adds brightness. Don’t forget to include lemon wedges on the side. Enjoy this flavorful and comforting dish! For the full recipe, check the earlier section. To make your Moroccan spiced carrot soup shine, use fresh spices. Always buy whole spices and grind them just before cooking. This keeps the flavors strong and bright. You can also add a splash of orange juice for a hint of sweetness. This will balance the spices and add depth to the dish. Fresh herbs like cilantro or parsley make great garnishes, offering a pop of color and flavor. Spice levels can change the whole soup. If you love heat, add more cayenne pepper. Start with a small amount and taste as you go. If you prefer a milder soup, skip the cayenne or reduce it. You can also add a bit of honey if the soup is too spicy. This sweetness will help balance the heat. One common mistake is overcooking the carrots. They should be tender but not mushy. Keep an eye on them while simmering. Another mistake is not blending the soup well. A smooth texture makes every bite enjoyable. If you don’t have an immersion blender, blend in small batches. Lastly, avoid boiling the soup after adding coconut milk. Boiling can cause the milk to curdle, ruining the creamy texture. For the full recipe, check out the complete instructions. {{image_2}} To make Moroccan spiced carrot soup vegan, simply use vegetable broth and coconut milk. These ingredients keep the soup rich and creamy. You can even add more veggies like sweet potatoes or bell peppers for extra flavor. This soup is already plant-based, so you are off to a great start! If you don't have an ingredient, don’t worry! Here are some swaps you can try: - Carrots: You can use parsnips or butternut squash instead. - Coconut milk: Try almond or cashew milk for a nutty taste. - Spices: If you lack cumin or coriander, curry powder is a great substitute. - Olive oil: Avocado oil works well for sautéing too. Feel free to experiment and find what works best for your taste! Serving this soup can be fun! Here are some ideas: - Pour the soup into bowls and top with fresh herbs like cilantro or parsley. - Add a dollop of dairy-free yogurt for creaminess. - Serve with crusty bread or pita for dipping. - For a twist, drizzle with chili oil or a sprinkle of feta cheese. Each of these ideas can take your soup to the next level. Enjoy the warmth and comfort of this dish, especially on chilly days. For the full recipe, check back to see how to make this delicious soup! Once you enjoy your Moroccan spiced carrot soup, store the leftovers right. Let the soup cool down first. Then, pour it into a clean, airtight container. Make sure to leave some space at the top for expansion. Label the container with the date. This way, you keep track of how fresh it is. You can store it in the fridge for up to five days. Freezing your soup is a great option for longer storage. Use freezer-safe containers or bags for this. Pour in the cooled soup, leaving some space again. Seal tightly to avoid freezer burn. You can freeze the soup for up to three months. When you’re ready to eat it, just pull it out and thaw it. To reheat, you can use a pot on the stove. Pour the thawed soup into the pot and heat it on low. Stir it often to ensure even heating. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. If the soup seems thick, add a splash of water or broth to loosen it up. Enjoy your warm, flavorful soup! You can enjoy this soup with a few tasty sides. Here are some ideas: - Crusty bread: A warm baguette complements the soup well. - Salad: A fresh green salad adds crunch and color. - Hummus: Serve with pita for a fun dip. - Rice: A scoop of fluffy rice makes it heartier. These choices will enhance your meal and make it more satisfying. To adjust the heat in your soup, modify the cayenne pepper. For spice lovers, add more cayenne. Start with an extra 1/4 teaspoon. Taste as you go. If you want it milder, reduce or omit the cayenne. You can also add a dollop of yogurt to balance the spice. This adds creaminess and cools down the heat. Yes, you can swap out carrots for other veggies. Sweet potatoes or butternut squash work great for a similar flavor. You can also mix in some bell peppers or zucchini for more variety. Just remember to adjust cooking times if needed. Each veggie has a different cooking time, but all can create a delicious soup. For the full recipe, check out the details above. In summary, we explored how to make Moroccan spiced carrot soup. We started with the ingredients you’ll need, from main components to optional garnishes. Then, we broke down the cooking process into clear steps, ensuring your soup turns out tasty. I shared tips to boost flavors and common mistakes to avoid. We also covered variations, storage tips, and answered key questions. Enjoy making this delicious, cozy soup again and again!

Moroccan Spiced Carrot Soup

Warm up with a bowl of delicious Moroccan Spiced Carrot Soup! This comforting recipe blends sweet carrots with aromatic spices like cumin and cinnamon, creating a flavorful dish that's both healthy and satisfying. With easy steps and simple ingredients, you’ll be savoring vibrant flavors in no time. Don’t miss out on this delightful soup—click through for the full recipe and bring a taste of Morocco to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) carrots, peeled and chopped

1 onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper (adjust to taste)

4 cups vegetable broth

1 can (14 oz) coconut milk

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Lemon wedges for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.

    Add the minced garlic and grated ginger to the pot, stirring frequently for about 1 minute until fragrant.

      Stir in the ground cumin, coriander, cinnamon, and cayenne pepper; cook for another minute to toast the spices.

        Add the chopped carrots to the pot, stirring to coat them with the spice mixture.

          Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Simmer for 20-25 minutes or until the carrots are tender.

            Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.

              Stir in the coconut milk and season with salt and pepper to taste. Heat the soup gently if needed, but do not let it boil after adding the coconut milk.

                Serve hot, garnished with fresh cilantro or parsley and a squeeze of fresh lemon juice. Include lemon wedges on the side.

                  Prep Time, Total Time, Servings: 10 mins | 40 mins | 4 servings