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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
Description
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.
Ingredients
- 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
Instructions
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.
Nutrition
- 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
What a delicious soup. I’m dreaming about having it for breakfast! Makes enough to freeze half for the two of us. Wouldn’t change a thing! Thank you.
★★★★★
Thank you for this recipe! It has quickly become one of my family’s favorite dinners.
This soup is such a nice change from my traditional vegetarian-based soups. The flavours are wonderful and so unique! I chopped up a bit of parsley and cilantro to serve on top (I didn’t have pomegranate seeds on hand but will try in the future!) and it was absolutely delicious! Thanks for this tasty recipe!
★★★★★
The flavors are fantastic! Is there a way to turn it into a chunky soup without spoiling it? My family much prefers chunky over creamy.
★★★★★
Recipe is great, but not really vegan. You could substitute agave syrup instead of honey for a real vegan recipe.
★★★★
Yes, you can always sub another sweetener, I just forgot to mention. Updated the recipe and thanks for pointing it out.
I can never stick to a reciepe… so I roasted butternut, carrots and sweet potato in the oven with olive oil and honey, then added it to the fried onions and ginger along with 2 chicken breasts. Added 2 cups water, 2 cups chicken stock and simmered for 30 minutes. Added the coconut milk, cinnamon, cumin and orange juice and cayenne. It is DIVINE! Loved it. Makes more of a substantial soup…but super yummy
★★★★★
Awesome, great to hear your adaptions and glad you liked this!
Made this today and it was flavorless, I had to add a lot more spices to it. Could it be that I used carrot pulp from my juiced carrots?
That would be my guess. The juice has all the sugar and earthy flavor to balance the soup.
oh my god, this is wonderful, it is totally a new flavor for me, but after my first taste , i was like waowowowowowow!!!!!
thank you so much for sharing this sweet comfortable different soup !
★★★★★
I just made this soup, and it absolutely delicious. The orange juice is such a great addition. Thanks for another wonderful recipe, Sylvia.
★★★★★
Beautiful soup! I’ve made this a lot in the last year and it’s always a big hit. We even made a double batch for our son’s family after the birth of their first child. They were blown away. Thank you again and again!
★★★★★
Thanks so much~!
Delicious! I didn’t have apple or orange juicevso I subbed pineapple and pineapple juice! I also made it healthier by adding black beans, mushrooms, and spinach after blending. Hubby and I loved it!
★★★★★
This soup has the most beautiful mix of flavours! Made it for dinner last night and we were complimenting it after every. single. bite. Yum 🙂
★★★★★
Thanks so much Brenda!
Amazing! I made this as part of a Moroccan themed dinner party. It was a hit! Also my two year old granddaughter loved it too.
★★★★★
Such an amazing soup! I added a bunch of extra protein; spinach, chickpeas, beans, and tomato, and it is so rich and delicious.
★★★★★
Really beautiful flavours. I used sweet potato instead of potato.
I personally find it too spicy and I only used 1/4 tsp of cayenne. So if you don’t LOVE spicy things, then maybe go easy on that.
★★★★★
Oh my goodness!! This soup is heavenly. There is no way to describe the flavors. You just have to try it yourself and savor each spoonful. Absolutely perfect to warm the body and awaken all the senses on this cold winter Michigan day 🙂 (I subbed sweet potato for the potato and used a homemade veggie broth that has a hint of cinnamon and clove.)
Thank you, Sylvia. I love your recipes. Being in soup mode right now, I have made in the past week: lentil soup with beets; Moroccan carrot soup; and simple celery soup!
★★★★★
So good to hear! Glad you enjoyed this Deb!
Aromatic, complex, and magical. Transportive. What a wonderful soup, Like perfume for the tongue! Incredible.
★★★★★
Thanks for your wonderful comment and for bringing a huge smile to my face.
This sounds amazing. Just checking, is this recipe okay for freezing? Also, how long will it last in the fridge?
Hi Claire! I think it should be OK? Honestly, haven’t tried freezing, so if you do, will you let me know how it worked out?
This is absolutely delicious! I love the layers and depths of flavors. perfect balance of sweet, spicy and complex. I added more ginger because I got carried away with chopping it…and used reduced fat coconut milk.
★★★★★
So glad you liked it!!!
Wow. This looks great. Would it be okay without the potatoes? My husband doesn’t eat potatoes.
Yes, just sub more carrots. Does he eat sweet potatoes?
yes, he loves sweet potatoes
Yummy. Such a tasty flavour. We didn’t have any coconut milk so substituted cream. Love the ginger flavour throughout.
★★★★★
Yay Jenny- so glad you enjoyed and that you improvised! Good job!
I made this for a dinner party, topped with edible flowers from the farmer’s market, and it was a huge hit. Such a beautiful soup and full of flavor!
★★★★★
Glad you liked it Linda and love that you topped with flowers!
Such a beautiful combination of flavours, can’t wait to try your recipe this weekend! I’d like to make it for a dinner party – can I make this the night before and just reheat gently before serving?
Absolutely Stephanie!
This recipe is fabulous, the ingredients combine into tasty flavor layers of deliciousness.
★★★★★
Thanks Helen, glad you like it!!!
I’ve made the carrot soup… from the post in Edible Seattle …. and it’s absolute deliciousness… I went a little too crazy on the cayenne though!