This Moroccan Spiced Carrot Soup is incredibly comforting, easy to make, and bursting with flavor. It’s perfect for a cozy weeknight meal or a simple starter. You’ll love how quickly this vibrant soup comes together.
Key Ingredients & Substitutions
- Carrots: Fresh carrots are best, but frozen can work in a pinch.
- Onion & Garlic: Essential for building flavor. Shallots can replace onion, and garlic powder for fresh if needed (use 1/4 tsp per clove).
- Vegetable Broth: Chicken broth works too, or water for a lighter taste.
- Spices: Cumin, coriander, turmeric, and ginger are key. Adjust to your preference.
- Fresh Cilantro: Adds a bright finish. Parsley can be substituted.
- Coconut Milk (Optional): For creaminess. Any plant-based milk or even a dollop of yogurt can be used.
Ingredients
- 2 lbs carrots, peeled and roughly chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp ground ginger
- Pinch of cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1/2 cup full-fat coconut milk (optional, for creaminess)
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 4
- Tools Needed: Large pot or Dutch oven, immersion blender or regular blender.
Step-by-Step Instructions
1. Sauté Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Carrots and Spices
Add the chopped carrots to the pot. Sprinkle in the cumin, coriander, turmeric, ginger, and cayenne pepper (if using). Stir well to coat the carrots with the spices and cook for 2-3 minutes, allowing the flavors to bloom.
3. Simmer the Soup
Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the carrots are very tender when pierced with a fork.
4. Blend Until Smooth
Carefully blend the soup directly in the pot using an immersion blender until completely smooth. Alternatively, transfer the soup in batches to a regular blender (be cautious with hot liquids), blend, and return to the pot.
5. Finish and Serve
Stir in the coconut milk, if using, until well combined. Season the soup with salt and black pepper to taste. Ladle the warm Moroccan Spiced Carrot Soup into bowls and garnish with fresh cilantro before serving.
Storage Instructions
Store leftover Moroccan Spiced Carrot Soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm gently on the stovetop over medium-low heat or in the microwave until heated through. The soup can also be frozen for up to 3 months.
Frequently Asked Questions (FAQ)
Can I make this soup ahead of time?
Yes, this Moroccan Spiced Carrot Soup is excellent for meal prep and often tastes even better the next day.
Is this soup spicy?
The cayenne pepper is optional. Without it, the soup is mildly spiced and flavorful, not hot.
What can I serve with this Moroccan Spiced Carrot Soup?
It’s wonderful with crusty bread, a simple green salad, or some pita bread.
Can I use frozen carrots?
Yes, you can use frozen carrots. They may cook a bit faster than fresh ones.
How can I make this soup creamier without coconut milk?
You can stir in a spoonful of plain yogurt or a dairy-free cream alternative at the end.
Do I have to peel the carrots?
While not strictly necessary if organic and washed well, peeling ensures a smoother texture for your Moroccan Spiced Carrot Soup.