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For all your Middle Eastern produce and spices

Creamy Moroccan carrot soup

Warm and comforting, creamy Moroccan carrot soup is perfect for chilly evenings or as a healthy starter for a special meal, a versatile dish that’s easy to prepare.

  • 500g carrots, peeled and chopped
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 400ml coconut milk
  • 1.2 litres vegetable stock
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Coriander leaves aor zaa’tar for garnish (optional)
  1. Preparation:
    • Peel and chop the carrots, chop the onion, and mince the garlic.
    • Measure out the spices: cumin, coriander, turmeric, cinnamon, and ginger.
    • Shake the can of coconut milk to ensure it’s well mixed.
    • Heat the olive oil in a large pot over medium heat.
  2. Sauté Vegetables:
    • Add the chopped onion and garlic to the pot. Sauté for about 5 minutes until they become translucent.
  3. Add Spices:
    • Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, and ground ginger to the sautéed onions and garlic. Cook for another 2 minutes, stirring constantly to release the flavours.
  4. Cook Carrots:
    • Add the chopped carrots to the pot and stir well to coat them with the spice mixture. Cook for 5 minutes, stirring occasionally.
  5. Simmer:
    • Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat, cover, and simmer for about 20-25 minutes, or until the carrots are tender.
  6. Blend:
    • Using an immersion blender or a regular blender (in batches), carefully blend the soup until it’s smooth and creamy.
  7. Add Coconut Milk:
    • Return the soup to the pot (if using a regular blender), and stir in the coconut milk. Cook for an additional 5 minutes, allowing the flavours to meld.
  8. Season and Serve:
    • Season the soup with salt and pepper to taste. Adjust the seasoning if needed.
    • Ladle the soup into bowls and garnish with coriander leaves and/or  za’atar if desired.
  • Calories: 275 kcal
  • Protein: 3g
  • Carbohydrates: 19g
  • Sugars: 7g
  • Fat: 22g

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Serves: 4


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