Moroccan Spiced Carrot Soup

I know, I know.  For a girl who claims she doesn’t really like carrots, I sure post a lot of carrot recipes around here.  But this soup was so fresh tasting and easy that I just had to include it.  Plus, I have a feeling that the next couple weeks will be rather dessert and booze-centric so I wanted to get as many healthy items up before the nutritional value of this blog takes a major nosedive.

I usually make carrot soups with coconut milk, but keeping it out of this one really allows the carrot flavor to shine.  Which is good… even for those people who claim to be on the fence about carrots.

Print

Moroccan Spiced Carrot Soup

Yield: 4 servings

Ingredients:

* 2 Tablespoons butter
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 teaspoons grated fresh ginger
* 1 teaspoon ground cumin
* 1 pound carrots, peeled and cut into 1/2-inch dice
* 2 1/2 cups chicken or vegetable broth
* 1 Tablespoon honey
* 1 teaspoon lemon juice
* 1/8 teaspoon ground allspice
* salt and pepper
* 1/2 cup yogurt
* chopped cilantro

Directions:

Melt butter in a large saucepan over medium-high heat. Add the onion and cook, stirring, until softened. Add the garlic, ginger and cumin and cook another minute. Add the carrots, stir, and cook another 2-3 minutes.

Add the broth, bring to a boil and then reduce heat, cover and simmer until the carrots are soft, about 20 minutes. Use an immersion blender to puree the soup. Add the honey, lemon juice, and allspice and stir to combine. Season with salt and pepper to taste.

Ladle into individual soup bowls and add a dollop of yogurt and then sprinkle with cilantro.

Adapted from Bon Appetit

    Pin It

6 Responses to “Moroccan Spiced Carrot Soup”

  1. #
    1
    Lakshmi — June 13, 2011 at 6:17 pm

    I am always looking for healthy recipes and this one looks real yumm …have to try !!

    Reply

  2. #
    2
    Lisa @ Tarte du Jour — June 13, 2011 at 9:54 pm

    This soup looks fresh, unique and healthy! I'm a soup gal and this colorful soup caught my attention. Mmmm

    Reply

  3. #
    3
    Digg's Story — June 19, 2011 at 6:59 pm

    This soup is amazing! My only change was adding the yogurt into the blending process. I also added a white carrot & used a plain greek yogurt.

    Reply

  4. #
    4
    CATE — June 21, 2011 at 5:21 am

    So glad you liked it! I could use some right now after all of those deep fried hot dogs I ate yesterday!

    Reply

  5. #
    5
    Pauline — January 19, 2012 at 3:55 am

    I made this for tonight's dinner, and it was delicious! I didn't change a thing. Great way to use up a huge Costco sized bag of carrots. It's a keeper–a nice twist to the regular carrot-ginger soup. Try it! You won't regret it. Dead easy too!

    Reply

    • CATE — January 19th, 2012 @ 6:58 am

      Yay! So glad you liked it Pauline :)

      Reply

Leave a Comment