Moroccan Carrot Soup
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8 Ingredients
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35 min total
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Serves Serves 4
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Easy
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Moroccan
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Vegetarian
Recipe byThe ZestyPlate Kitchen
Roasted carrots blended smooth and warmed with cumin, coriander and garam masala, brightened with lemon. A fragrant, velvety vegetarian bowl.
Moroccan carrot soup leans on the carrots' natural sweetness and frames it with cumin, coriander and a touch of garam masala, then sharpens the whole thing with lemon at the end. Roasting the vegetables first is what gives the bowl its depth rather than a flat, boiled flavour. The result is bright, fragrant and genuinely warming.
Jump to recipe
Prep 10 min
Cook 25 min
Total 35 min
Easy
Scale:
- 6 chopped Carrots
- 1 sliced Onion
- 4 Garlic Clove
- 1 tsp Cumin
- 1/2 tsp Coriander
- 1 tbs Olive Oil
- 1/4 tsp Garam Masala
- 1 tsp Lemon Juice
Nutrition (per serving)
90
kcal
2g
Protein
13g
Carbs
4g
Fat
Estimated per serving. How we calculate this.
Tags:
Soup
Preparation
- Heat the oven to 180°C.
- Combine the carrots, onion, garlic, cumin seeds, coriander seeds, salt and olive oil in a bowl and mix well, then spread out on a baking tray.
- Roast for 10 to 12 minutes, until the carrots have softened, then take out and leave to cool.
- Blend the roasted carrot mixture with a little water into a smooth paste, then strain it into a bowl.
- Heat the carrot mixture in a non-stick pan, add two cups of water, and bring to the boil. Stir in the garam masala, then season with salt and mix well.
- Take off the heat, stir in the lemon juice, and serve hot.
Tips from the ZestyPlate Kitchen
- Roast the carrots first to concentrate their sweetness before they go anywhere near liquid.
- Toast the whole spices alongside the vegetables for a rounder, more developed flavour.
- Blend it until completely smooth, adding water a little at a time until it sits at the thickness you want.
- A squeeze of lemon at the end lifts the soup and keeps the sweetness in check.
Frequently Asked Questions
Roasting caramelises their sugars and gives the soup a deeper, sweeter, more rounded flavour than boiling ever would.
Yes. It keeps for a few days and the flavour only improves. Warm it gently and add the lemon fresh as you serve.
Swirl in some coconut milk, cream or yogurt at the end, or blend in a cooked potato to give it more body.
As written, yes. Just check whatever you serve it with and skip any dairy garnish to keep it fully plant-based.
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