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A delightful blend of sweet carrots, aromatic spices, and creamy coconut milk. This soup is not only bursting with flavour but also offers a hearty dose of nutrition.

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.

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

Serves: 4

  • 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

IN THIS RECIPE

Za'atar 200g

Za'atar 200g

Cumin Seeds 75g

Cumin Seeds 75g

Ground Cinnamon 75g

Ground Cinnamon 75g

Ground Cumin 75g

Ground Cumin 75g

Ground Ginger 75g

Ground Ginger 75g

Turmeric Powder 75g

Turmeric Powder 75g

Za'atar 75g

Za'atar 75g

Coriander Leaves 35g

Coriander Leaves 35g

Ground Black Pepper 75g

Ground Black Pepper 75g

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