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Simple, delicious Moroccan Carrot Soup with Ginger, Coconut milk, fresh orange juice and warming Moroccan Spices. Vegan and Gluten-free. Bright & cheery!
The flower doesn’t dream of the bee. It blossoms and the bee comes. ~Mark Nepo
Here’s a little sunny cheer to brighten up dark winter days – Moroccan Carrot Soup! This version is vegan and gluten-free and infused with ginger, coconut and Moroccan spices. Fresh juicy oranges and warming ginger make this soup sing with happiness. Somehow it infuses every shadowy nook and cranny. A mood booster for sure! Have a friend who is feeling under the weather? This will help.
Pomegranates, oranges and carrots are all in season right now and make such a delicious paring.
Some of you who follow along on Instagram know we took a trip to Morocco recently. One of the highlights of the visit was meandering through the old spice markets in Marrakech.
Baskets and barrels full of spices overflowed with rich colors, textures and scents. It was kind of like being in chef heaven I suppose.
Here’s a little glimpse of it…
I loved getting lost in all the winding little alleys, stumbling upon treasures like this.
This sunny soup brings me right back there to the warmth.
Garnish the carrot soup simply with fresh pomegranate and scallions, or if feeling inspired, scatter with fresh flower petals and microgreens . Either way, let this humble offering bring a little joy to your heart.
More carrot recipes you may like:
- North African Carrot Soup with Chermoula
- Roasted Carrots with Tahini Sauce
- Glowing Carrot Ginger Soup
- Easy Vegan Bombay Carrot Salad Recipe
- Sweet & Spicy Moroccan Roasted Carrots
- Moroccan Carrot Ribbon Salad with Pistachio and Mint
Moroccan Carrot Soup
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 8 cups 1x
- Category: Vegan Soup
- Method: Stove top
- Cuisine: Moroccan
This bright and cheery Moroccan Carrot Soup is infused with orange juice, ginger and warming Moroccan spices. Vegan and Gluten Free it’s simple to make with delicious flavor.
- 2 tablespoons olive oil
- 2 fat shallots, or one onion, diced
- 1 tablespoons ginger, finely chopped
- 4 garlic cloves, chopped
- 1 lb carrots, peeled, sliced into 1/2 inch rounds
- 8 ounces potatoes, rough chopped
- 1 apple, rough chopped
- 2 cups veggie or chicken stock
- 2 cups water
- 1 can coconut milk
- 1/2 cup –1 cup orange juice ( juice from 1- 2 oranges)
- 1 teaspoon salt
- 1 tablespoon maple, sugar or honey
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1/2 teaspoon cayenne, or allepo, more to taste
Heat oil in a large heavy bottom pot. Add onions and saute over med-high heat until tender and golden, 3-4 minutes. Turn heat to medium and add the ginger and garlic and cook for 2 more minutes, until golden and fragrant. Add the carrots, potatoes, apples, stock and water.
Bring to a boil, turn heat down to low and simmer, covered for 15 minutes or until carrots are fork tender.
Let this cool then blend in batches ( in a blender) until very very smooth and place back in the pot.
Add coconut milk, salt and spices and stir to combine, while reheating over low heat. Add the orange juice to taste- staring with 1/2 cup, and more as needed.
Taste, adjust salt and heat, adding more salt or cayenne if you like.
- Serving Size: 1 cup
- Calories: 142
- Sugar: 10.3 g
- Sodium: 339.5 mg
- Fat: 6.4 g
- Saturated Fat: 5.4 g
- Carbohydrates: 21.3 g
- Fiber: 3.2 g
- Protein: 2.2 g
- Cholesterol: 0 mg
Keywords: carrot soup recipe, vegan carrot soup, moroccan carrot soup, ginger carrot soup, carrot ginger soup, healthy carrot soup recipe
Another good one. I had to do with what I had, which was applesauce (half cup) instead of an apple and roasted garlic not fresh so I added two cloves more since the flavor is more mellow. I wanted it thicker so I added about a third to half a cup of orange lentils. I used a stick blender for simplicity so the soup was not super silky , bu that is fine with me. It was delicious! It would be a good starter for a larger meal. I might think of adding some chopped spinach or kale next time. I don’t use carrots as a solo vegetable very much so this let the carrots shine through. Thank you for another solid recipe!!
Love the addition red lentils here!
This is one of my favorite soups to make. It’s so easy and so flavorful!! I use a white and a sweet potato, a little less OJ (I juice one orange and usually get slightly less than a half a cup). I also wash my veggies really well and use rough chop, no peeling! So easy!!
Awesome Kathy- thanks so much!
The carrot to OJ balance is a little off. Needs more carrot and less acid.
I have adjusted the recipe to add OJ “to taste”. It really depends on the sweetness of the carrots, so every batch will be different. Also varying degrees of acid and sweetness in OJ. Lots of variables!
I haven’t made this yet, but wanted to know if the OJ could be omitted or substituted. I have an allergy and can’t have the OJ.
Oh shoot! I have’t tried it without it- so not positve here, but you could try leaving it out, and add sweetness and a little lemon juice to taste?
damn that was tasty. I used a full teaspoon of ceyenne and a whole can of coconut milk. I never used coconut milk before. had no idea it was so THICK! topped it off with some fresh coriander. the apples and orange juice really bring it to life. I also stole your celery soup recipe. it’s amazing what you can do with a few leftover vegetables
Glad you enjoyed these. 😉
This soup is bursting with amazing flavors, and it’s so balanced! If you like thicker soup you may want to reduce the water by 1/2 or 1 cup water. I love it just as it is!
A great carrot soup! The only change we would make the next time is to use a bit less water. We like our soups on the thicker side. I used some aleppo pepper flakes instead of the cayenne which seemed to work nicely. We’ll definitely make it again.
Great to hear Edith!
Another delicious recipe. Added shrimp at the end with the oj and coconut milk and left out the extra sugar and it was a major hit! Thanks so much!
Oh good! Great to hear!
I haven’t made it yet but I’m wondering if I could add some red lentils? Would that be too rich?
I bet you could!
Really looking forward to trying this soup since I love Moroccan food! One question: what kind of apple should we use?
Thanks so much!
Any sweet, tart apple will work here Bego- like gala, fuji, or honey crisp. 🙂
Sorry this didn’t work for them!
Another good recipe worth trying!
Thanks to an overabundance of carrots in my CSA box, I thought I’d try this recipe. Despite using 1/2 full-fat coconut milk and 1/2 unsweetened plain almond milk to lower the fat and calories, I found the mouth feel to be pleasantly rich and smooth. The cayenne pepper is more dominant than I expected (though I’m a big fan of spice and heat) – and I used only 75% of the recipe’s amount.
By using frozen minced garlic (Dorot brand) and my immersion blender, my prep and finish time was cut down a bit, as were the number of vessels to be washed. I wish I had purchased freshly squeezed orange juice instead of whole oranges that I juiced by hand..Next time 🙂
Delicious and easy to follow recipe! Will definitely make it again! Thank you for sharing!
Thanks and glad you enjoyed this!
Hey, I’m hoping to make this tonight, but quick question before I do: do I need to peel the potatoes first or just chop them with the skin on? Thanks in advance!!
If they are thinned skin potatoes, no need to peel!
This is so yummy!! Almost tasted like butternut squash. I followed the recipe exactly except I didn’t add any sugar. Two thumbs up!!
Thanks so much! Glad this worked for you Peggy Sue!