Carrot soup might seem simple, but this version with Moroccan spices is a true explosion of flavors!
The delightful combination of cumin, coriander, ginger, cinnamon, and chili flakes provides warmth that’s perfect for cold days.
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Ingredients
- 500 g carrots
- 1 pcs onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp ginger powder
- 1/2 tsp cinnamon
- 1/2 tsp chili flakes
- 1 l vegetable broth
- 1 dl coconut milk
- Salt and pepper to taste
- Fresh coriander for serving
Instructions
Peel the carrots and slice them. Chop the onion and garlic.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until soft.
Add cumin, ground coriander, ginger powder, cinnamon, and chili flakes. Stir well for 1 minute to release the aromas.
Add the carrots and vegetable broth. Bring to a boil, cover, and let it simmer for 15-20 minutes until the carrots are tender.
Use an immersion blender to puree the soup until smooth. Add the coconut milk and stir well.
Season with salt and pepper. Serve with fresh coriander on top.
Notes
Tip: You can also serve the soup with a squeeze of lemon juice for extra freshness.
Frequently Asked Questions
Can I freeze this soup?
Yes, the soup freezes well. Store it in an airtight container for up to 3 months.
What can I serve alongside?
A fresh salad or bread like this homemade garlic bread with cheese and herbs is perfect.
Can I use fresh ginger?
Yes, you can use about 1 tbsp grated fresh ginger instead of powder.
How long will the soup keep in the fridge?
The soup keeps well in the fridge for up to 3 days.
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