Moroccan-Spiced Carrot Soup

Spiced Carrot Soup
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Ratings (11)
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: Serves 4.
Nutritional Guidelines (per serving)
227 Calories
7g Fat
36g Carbs
8g Protein
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Nutrition Facts
Servings: Serves 4.
Amount per serving
Calories 227
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 12%
Cholesterol 8mg 3%
Sodium 616mg 27%
Total Carbohydrate 36g 13%
Dietary Fiber 6g 22%
Protein 8g
Calcium 148mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Inspired by the flavors of Moroccan cuisine, this silky carrot soup is subtly spiced with ginger, cumin, and cinnamon. The recipe is very adaptable, and a great canvas for the many wonderful spice blends available. Feel free to experiment, and substitute 1-1/2 to 2 teaspoons of your favorite spice blend — ras el hanout, curry powder, or Chinese five spice would all be great options.

Tip: Try thinning leftover soup with a little coconut milk when reheating — the coconut compliments the spices beautifully, and you'll have a whole new soup.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 medium onion, peeled and chopped
  • 2 large cloves garlic, peeled and chopped
  • 1-1/2 pounds carrots, peeled, trimmed and sliced
  • 3-1/2 cups vegetable stock
  • 1-1/2 teaspoons honey
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cinnamon
  • Sea salt and freshly ground pepper to taste

Steps to Make It

  1. Place the olive oil and butter in a stockpot over medium-high heat, and stir just until the butter melts.

  2. Add the onion and garlic and sauté until the onion softened and translucent, about 5 minutes.

  3. Stir in the carrots and sauté for 1 minute.

  4. Add the vegetable stock, bring to a boil, then reduce the heat and simmer, covered, until the carrots are very tender, about 20 minutes.

  5. Using an immersion blender or regular blender, purée the soup until smooth.

  6. Return the soup to the stockpot. Whisk in the honey, ginger, cumin, and cinnamon.

  7. Add sea salt and pepper to taste.

  8. Warm over low heat for 1 to 2 minutes more.

  9. Serve warm or chilled.