Description
A velvety and aromatic Moroccan carrot soup, featuring warm spices like cumin, ginger, and cinnamon, blended to creamy perfection. This vegan and dairy-free soup is both comforting and exotic, perfect for any season.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 4 cups sliced carrots
- 4 cups vegetable broth
- 1 tsp cumin
- ½ tsp ginger
- ¼ tsp cinnamon
- Salt and pepper, to taste
- ½ cup coconut milk (optional)
Instructions
- Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, about 5 minutes, to develop a flavorful base.
- Add Carrots and Spices: Add the sliced carrots to the pot along with the cumin, ginger, and cinnamon. Stir well to evenly coat the carrots in the spices.
- Simmer Soup: Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20 minutes, or until the carrots are tender enough to blend smoothly.
- Blend the Soup: Using an immersion blender or transferring the soup in batches to a blender, puree until the soup is completely smooth and creamy in texture.
- Stir in Coconut Milk: Return the blended soup to the pot if needed. Stir in the coconut milk for added creaminess and flavor, then heat gently to warm through. Season with salt and pepper to taste.
- Serve Warm: Ladle the soup into bowls and optionally garnish with fresh herbs or toasted almonds for extra texture and flavor.
Notes
- Sprinkle with toasted almonds for a delightful crunch and added nuttiness.
- This soup is freezer-friendly—store in airtight containers for up to 3 months.
- You can substitute coconut milk with any other plant-based milk for variation.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
