forkue
Moroccan Carrot Soup

Moroccan · Dinner · Easy

Moroccan Carrot Soup

Total
1 hr
Prep
15 min
Serves
4
Calories
140
Jump to recipe

Roasted carrots and onion blend into a smooth cumin-scented soup. A little coriander, warm spice and lemon sharpen the vegetables' sweetness.

Roasting gives Moroccan Carrot Soup more depth than simply boiling the vegetables. The carrot edges caramelize while the onion softens, then both blend into a silky base without cream.

Slice the carrots evenly and roast until a fork passes through easily. Add water gradually during blending so you can choose a thick spoonable soup or a lighter bowl.

SweetSavoryCreamyBudgetVeganVegetarianGluten-freeDairy-freeNut-freeEgg-free

Method

  1. Heat the oven to 400°F (200°C). Toss carrots, onion and garlic with olive oil, cumin, coriander, salt and black pepper on a rimmed sheet pan.

  2. Roast for , turning once, until the carrots are tender and browned at the edges. Transfer to a saucepan.

  3. Add water and garam masala. Simmer over medium-low heat for , then blend carefully with an immersion blender until smooth.

  4. Stir in lemon juice and ladle into bowls. Add a small splash of hot water if you prefer a thinner consistency.

Forkue tips

  • If the garlic browns ahead of the carrots, lift it off the tray and add it back when blending.

Storing and reheating

Keep the roasted carrot soup refrigerated for up to 4 days or freeze for 3 months. Reheat gently with water to thin as needed; a small fresh squeeze of lemon wakes up the flavor.

Kitchen gear

Sheet panTop picks on AmazonSaucepanTop picks on AmazonImmersion blenderTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

140Calories
2gProtein
21gCarbs
7gFat

Moroccan Carrot Soup: FAQ

Can I skip roasting?

You can simmer the vegetables until tender, but the soup will have a lighter flavor. Roasting adds the browned sweetness that gives this version its depth.

Why is the soup grainy?

The carrots may not be fully tender or may need longer blending. Simmer until they crush easily, then blend thoroughly.

How do I store and reheat Moroccan Carrot Soup?

Keep the roasted carrot soup refrigerated for up to 4 days or freeze for 3 months. Reheat gently with water to thin as needed; a small fresh squeeze of lemon wakes up the flavor.

How long does Moroccan Carrot Soup take?

About 1 hr in total: 15 min prep and 45 min cooking.

What do I need to make Moroccan Carrot Soup?

The key ingredients are carrots, onion, garlic, ground cumin, ground coriander and garam masala, plus pantry basics.

Any tips for Moroccan Carrot Soup?

If the garlic browns ahead of the carrots, lift it off the tray and add it back when blending.

Cook this next

More carrotsMore cuminMore ground coriander