Description
A swift and aromatic Moroccan carrot soup, perfect for a quick and flavorful meal. This recipe brings warm spices and pureed carrots together in just 15 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups sliced carrots (about 1 pound)
- 4 cups vegetable broth
- Salt and black pepper to taste
- Fresh cilantro or parsley, for garnish (optional)
Instructions
- Heat olive oil in a pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
- Add sliced carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 8-10 minutes, or until carrots are tender.
- Carefully transfer the soup to a blender or use an immersion blender to puree until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro or parsley if desired.
Notes
- For a creamier soup, you can add a splash of coconut milk or a tablespoon of yogurt before blending.
- Adjust cayenne pepper to your spice preference.
- If you don’t have fresh ginger, you can use 1/4 teaspoon ground ginger.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1.5 cups
- Calories: 150
- Sugar: 10g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg