Moroccan Carrot Soup Recipe

Oh so you want a creamy, dairy free soup that’s packed with bold flavors? There’s a recipe for that. And I have it right here. Creamy. Tasty. Moroccan Carrot Soup.

Oh hi there friends. I know it’s a tad bit early for a post but today is Secret Recipe Club reveal day. Yours Truly just happens to now be a member of the club, which is pretty rad. I had only been anxiously loitering the waiting list for months when I was finally told “hey, stop loitering and come on in and join the club!”

This month I got to explore the delightfully tasty Della Cucina Povera. I’m so happy that I was assigned Francesca’s blog because, well, I want to eat all of the food! She shares healthier, made from scratch recipes that will make you swoon. I want to make all of them but settled on the tasty carrot soup for now. 

Moroccan Carrot Soup

I made a few changes to the original recipe, the main one being that I cut back on the chicken broth and added coconut milk to give the soup a creamier texture and a richer flavor. Lactose and I aren’t the best of friends so I said no-no to heavy cream and half and half. I also added a little ground ginger and turmeric to the mix since they are two spices that I am quite fond of. Overall I’m quite happy with this soup. It was a tad bit gritty but I blame my cheap $20 blender on that. One day, oh one day a Vitamix or BlendTech blender shall be mine. A gal can dream, right? Or decide to part ways with $400 so she can have the fancy blender of her dreams.

Moroccan Carrot Soup Recipe

Yield: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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Ingredients

• 1 small red bell pepper, coarsely chopped
• 5 average sized carrots, coarsely chopped (about 2 cups)
• 1/2 C chopped sweet onion
• 2 cloves of garlic, minced
• 1 tbsp extra virgin olive oil
• 2 C vegetable broth or chicken stock
• 1 C coconut milk
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• 2 tbsp ground coriander
• 1/4 tsp ground ginger
• 1/4 tsp ground turmeric
• Salt to taste
• Chopped cilantro for garnish

Instructions

1. Heat the olive oil in a large dutch oven. Add the onions, garlic, red pepper and carrot. Cook until tender, about 5 minutes.
2. Add the spices and enough of the broth to cover the vegetable mixture. Bring to a boil and cook 3-5 minutes.
3. Remove the mixture from the pot and place in a blender. Puree until smooth. Return to the pot and add the remaining broth, coconut milk and the honey. Reduce heat and simmer for 20-30 minutes. Add salt to taste.
4. Serve in soup bowls and garnish with a little coconut milk or greek yogurt and chopped cilantro leaves. I sprinkled mine with a little nutmeg as well

Notes

Make it vegan: replace the chicken stock with vegetable stock and the honey with agave nectar.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 157 Total Fat: 11g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 1mg Sodium: 408mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 3g Sugar: 7g Sugar Alcohols: 0g Protein: 3g

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