Moroccan Carrot Soup Recipe
This bright and cheery Moroccan Carrot Soup is infused with orange juice, ginger and warming Moroccan spices. Vegan and Gluten Free it's simple to make with delicious flavor.
How to Make the Best Moroccan Carrot Soup
This Moroccan Carrot Soup is a vibrant, warming bowl of comfort that brings together the natural sweetness of carrots with aromatic Moroccan spices. The combination of cinnamon, cumin, and a touch of cayenne creates layers of flavor that make this simple soup taste anything but ordinary. A splash of fresh orange juice at the end brightens everything up and ties all the warming spices together beautifully.
What makes this soup truly special is its versatility—it’s naturally vegan and gluten-free, making it perfect for feeding a crowd with various dietary needs. The coconut milk adds a luxurious creaminess without any dairy, while the potatoes help create that silky-smooth texture you want in a blended soup. It’s hearty enough to serve as a light main course with crusty bread, yet elegant enough to start off a dinner party.
Best of all, this soup comes together in about 35 minutes and tastes even better the next day as the flavors meld together. Make a big batch on the weekend and enjoy it throughout the week for easy, healthy lunches that will brighten even the dreariest winter days.
Moroccan Carrot Soup
This bright and cheery Moroccan Carrot Soup is infused with orange juice, ginger and warming Moroccan spices. Vegan and Gluten Free it's simple to make with delicious flavor.
Ingredients
Soup Base
Finishing
Instructions
Cook the Soup
- Heat oil in a large heavy bottom pot. Add onions and saute over med-high heat until tender and golden, 3-4 minutes.
- Turn heat to medium and add the ginger and garlic and cook for 2 more minutes, until golden and fragrant.
- Add the carrots, potatoes, apples, stock and water.
- Bring to a boil, turn heat down to low and simmer, covered for 15 minutes or until carrots are fork tender.
Blend and Finish
- Let the soup cool slightly, then blend in batches in a blender until very smooth. Return to the pot.
- Add coconut milk, salt, and spices and stir to combine while reheating over low heat.
- Add the honey and orange juice to taste, starting with 1/2 cup and adding more as needed.
- Taste and adjust salt and heat, adding more salt or cayenne if desired.
Notes
- For a creamier soup, use full-fat coconut milk.
- Fresh orange juice makes a noticeable difference in flavor compared to store-bought.
- This soup can be made ahead and stored in the refrigerator for up to 5 days.
- For a spicier version, increase the cayenne to 1 teaspoon.
