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 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 all 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 simply with fresh pomegranate and scallions, or if feeling inspired, scatter with fresh flower petals and micro greens . Either way, let this humble offering bring a little joy to your heart.
This last photo was featured on the current issue of Edible Seattle – still available on stands now!Print
Moroccan Carrot Soup
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.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 8 cups
- Category: Vegan Soup
- Method: Stove top
- Cuisine: Moroccan
- 2 tablespoons oil
- 2 fat shallots, or one onion, diced
- 2 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 cup orange juice ( juice form 2 oranges)
- 1 teaspoon salt
- 1 tablespoon honey
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1/2 teaspoon cayenne, 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 the orange juice, coconut milk, salt and spices and stir to combine, while reheating over low heat.
Taste, adjust salt and heat, adding more salt or cayenne if you like.