Moroccan Carrot Soup


Moroccan Carrot Soup

Autumn and Winter days just scream for hats, gloves, snuggly coats and soup! Soups are perfect for an easy dinner, a nice weekend lunch and for the kids (or us) and to take to school or work the next day in a thermos for lunch! This one is a beauty – the humble carrot comes alive when infused with Moroccan spices and the result is a rich, sweet, aromatic soup with a beautiful colour!
Total Time 45 minutes



  • 1 Tbsp sesame seeds
  • 1 heaped tsp cumin seeds
  • 1 heaped tsp coriander seeds
  • 1 Tbsp smoked sweet paprika
  • 2 – 3 tbsp olive oil
  • 1 large onion diced
  • 2 cloves garlic chopped fine
  • 700 g carrots cut in chunks
  • 3 Tbsp red wine vinegar
  • ½ tsp quality mineral-rich salt
  • 5 cups water
  • 1 cup hot water mixed with 4 tsp quality Veg Stock



  • Use a dry frying pan to toast the sesame seeds, cumin seeds and coriander seeds until golden and aromatic – keep and eye on them so they don’t burn.
  • Use your coffee grinder or mini food processor (or you can use a mortar and pestle) to grind these with the smoked paprika into a powder.
  • Heat the oil in a large soup pot and add the onion. Sauté the onion until clear and soft
  • Add the garlic, carrots and just prepared spice mix. Stir to coat for a few more minutes.
  • Add the vinegar to this mix and let it bubble away before adding the salt and 5 cups of water and one of stock. Bring to the boil and reduce to a simmer for 20 minutes or until carrots are tender.
  • Allow the soup to cool with the lid off for 5 -10 minutes.
  • Blend in two batches until lovely and smooth.
  • Return to the pot, check the seasoning and gently heat before serving.

Posted on

September 27, 2022

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