What other spices could I add to this soup?

Feel free to get creative with adding other spices like coriander, turmeric, paprika, or pepper. Add a little, then taste and adjust as you go!

Do I have to peel the carrots?

The peel can be tough, dry, or chewy so it is nice to peel them, however you can toss them in with the peel if you'd like! Just make sure to give them a good scrub first, as the peel can be dirty.

Can I make this using an immersion blender?

You will not achieve the same creamy, smooth consistency with an immersion blender as you will with a high speed blender. Use a blender tp puree the soup if you have one!

Why is my carrot soup bland?

Carrot soup can turn out bland if there is not enough acid. This is why the addition of orange juice is so great! Add 1/2 cup at a time and taste and adjust as you go until achieving just the right flavor.

Can I use lemon juice instead?

I suggest using orange juice here! Orange juice is sweeter and less tart compared to lemon juice.

Moroccan Carrot Soup

Name: Moroccan Carrot Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Moroccan
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

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

Units

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

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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 honey and orange juice to taste- starting 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