Moroccan Carrot Soup

This simple Moroccan Carrot Soup has a nice spicy bite to it and dresses up with a dollop of yogurt or sour cream.  Carrots are usually a background in soups – a happy bite here and there, supporting characters behind the starring Chicken Noodle or Split Pea or Baked Potato.  Here, carrots take their place on the main stage.  Carrots are easy to find year-round and usually inexpensive.  Make a loaf of fresh bread to serve alongside, and maybe a small cheese plate and glass of wine, and you have a lovely dinner.

Despite my childhood wishes, carrots do not let you see in the dark, but they are very good for you.  I’m amazed that carrot soup is not more commonly found in the US, as it’s easy and cheap to make.  In the winter it’s a hearty comfort food.  Many people’s experiences with carrots are either the dried-out shredded kind found at salad bars across the nation, or the tasteless squares found in those mixed veggie packages in the freezer aisle.  I assure you, neither of those are what carrots ought to taste like!  Soup brings out the real flavor, rich and earthy and orange, which pairs well with a variety of spices.  Let this soup surprise you and inspire you to bring more carrots into your kitchen.

The last gift from the winter garden before clearing it out for spring veggies was this lovely bunch of carrots.  Well, okay, kind of scrawny carrots, but crunchy and home grown.  Using all orange carrots gives a stronger carroty flavor.  These cosmic purple carrots are much better used in salads and things like that where their color can really be appreciated.

Local ingredients:
Garden-fresh carrots

Orange and purple carrots

Orange and purple carrots, fresh from my garden

Morroccan Carrot Soup

Morroccan Carrot Soup


  • 5 cups vegetable broth
  • 3 cups cooked carrots, cooled (boil or roast, however you like cooking them)
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/8 tsp cayenne pepper
  • Plain yogurt or sour cream, for garnish (skip for vegan/dairy-free)


  1. In a food processor or blender, purée broth and carrots until smooth.
  2. Transfer to a large pot, stir in salt and spices, and cook over medium-high heat for 8 to 10 minutes.
  3. Serve with a dollop of plain yogurt or sour cream and a sprinkle of freshly ground pepper.