otterlyslick
Culinary Explorer
Moroccan Carrot Soup is one of those soups that’s both light and incredibly flavorful. I tried it recently, and it really impressed me with its vibrant spices and creamy texture. It’s the perfect balance of warmth and freshness, and the best part is how easy it is to put together. Let’s get started!
Ingredients:
- 1 lb (about 6-7) carrots, peeled and chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper (optional, for a bit of heat)
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lemon wedges, for serving
Instructions:
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until soft and fragrant (about 5 minutes).
- Add the Spices: Stir in the cumin, coriander, cinnamon, ginger, and cayenne (if using). Cook for another minute, letting the spices toast and release their flavors.
- Cook the Carrots: Add the chopped carrots and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the carrots are tender.
- Blend the Soup: Once the carrots are soft, use an immersion blender to purée the soup until smooth, or transfer the mixture to a blender in batches. Be careful with the hot liquid!
- Stir in Coconut Milk: After blending, return the soup to the pot and stir in the coconut milk. Let it heat through for a few minutes. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lemon wedges on the side to squeeze over the top for an extra pop of flavor.
