Description
Create a warm and flavorful Moroccan Spiced Carrot Soup. This recipe brings exotic tastes into a comforting bowl perfect for any cozy meal. You will love the blend of sweet carrots and aromatic spices.
Ingredients
- Carrots: 2 lbs, peeled and chopped
- Vegetable Broth: 6 cups
- Onion: 1 large, chopped
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon, freshly grated
- Cumin: 1 teaspoon
- Coriander: 1 teaspoon
- Turmeric: 1/2 teaspoon
- Cinnamon: 1/4 teaspoon
- Olive Oil: 2 tablespoons
- Salt: To taste
- Black Pepper: To taste
- Optional Garnish: Fresh cilantro or a swirl of yogurt
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the cumin, coriander, turmeric, and cinnamon. Cook for 30 seconds, stirring constantly.
- Add the chopped carrots and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat and simmer until the carrots are very tender, about 20-25 minutes.
- Carefully transfer the soup to a blender in batches, or use an immersion blender, and blend until completely smooth.
- Return the soup to the pot. Season with salt and pepper to your liking.
- Heat through gently before serving. Garnish as desired.
Notes
- For a richer flavor, roast the carrots before simmering.
- Adjust the spice levels to match your preference. Add a pinch of cayenne for heat.
- This soup freezes well for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering/Blending
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: Approx. 150
- Sugar: Approx. 10g
- Sodium: Varies based on broth
- Fat: Approx. 5g
- Saturated Fat: Approx. 1g
- Unsaturated Fat: Approx. 4g
- Trans Fat: 0g
- Carbohydrates: Approx. 25g
- Fiber: Approx. 6g
- Protein: Approx. 3g
- Cholesterol: 0mg