Moroccan Spiced Carrot Soup

I had a whole bunch of carrots from the last grocery trip and wanted to do something with them rather than eating them raw. (That’s usually my favourite way of eating carrots.)

I came up with two different carrot recipes. The first was this carrot soup. And the second was Carrot Cake Bites (recipe coming as soon as it’s been perfected!)

If spices are not your thing, you can skip those steps and make a simple carrot soup with just salt and pepper.

Moroccan Spiced Carrot Soup

Course: Main Course, Soup
Cuisine: Moroccan


  • 2 tbsp butter
  • 1 onion, medium
  • 1 cup potatoes, chopped
  • 3 cups carrots, chopped
  • 5 cups vegetable broth/water
  • 3 cloves garlic,
  • 2 tsp ginger,
  • 1 1/2 tsp cayenne pepper (you can substitute with paprika if you don't want it too spicy)
  • 1/2 tsp fennel seeds, ground
  • 1/2 tsp turmeric powder
  • 1/4 tsp black pepper, ground
  • 1 pinch cinnamon
  • Himalayan salt, to taste
  • 2 tsp lemon juice
  • chopped cilantro, garnish


  • On medium-high heat, melt butter in pot.
  • Saute onions until translucent and soft.
  • Add ginger and garlic. Saute for 30 seconds.
  • Add cayenne pepper, turmeric, black pepper, and cinnamon. Saute for another 10 seconds.
  • Add water, carrots, potatoes, and salt.
  • Bring to boil and then let simmer in covered pot for about 20 minutes or until the vegetables are tender.
  • Remove pot from heat and let sit for 10-15 minutes.
  • Blend soup with immersion blender (alternatively, you can use a blender if you wish).
  • Once the soup is blended and back in the pot, add lemon juice.
  • Reheat if necessary.
  • Add cilantro for garnish before serving.
  • Enjoy.