Moroccan-Spiced Carrot Soup

Spiced carrot soup
Frances Sutherland/Getty Images
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
149 Calories
7g Fat
21g Carbs
2g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 149
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 12%
Cholesterol 8mg 3%
Sodium 829mg 36%
Total Carbohydrate 21g 8%
Dietary Fiber 6g 20%
Total Sugars 10g
Protein 2g
Vitamin C 9mg 43%
Calcium 70mg 5%
Iron 1mg 6%
Potassium 494mg 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.


  • 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, to taste

  • Freshly ground black 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.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.