Moroccan Carrot Soup Recipe

I crafted a Moroccan Carrot Soup using coconut milk, cinnamon, coriander, ginger and turmeric, and this dairy free Carrot Soup clocks in at just 150 calories per serving while hiding an unexpectedly layered spice profile from everyday pantry ingredients.

I never thought a simple bowl could feel adventurous till I made this Moroccan Carrot Soup. The carrots melt into silky coconut milk and the flavors are unexpected, almost like a sweet spice market memory that keeps you guessing.

I kept going back for another spoon even though I told myself to stop, honestly. It’s the kind of Dairy Free Soup that feels indulgent without being heavy, and its bright, layered taste makes me want to serve it when friends stop by.

Try it once you’ll be curious what else can be hiding in a humble bowl of Carrot Soup.

Ingredients

• Carrots: Sweet, fibrous base with vitamin A, beta carotene, fiber and mild earthiness.
• Coconut milk: Creamy, adds richness and it’s healthy fats, makes soup silky and sweet.
• Cumin: Warm, nutty spice, adds depth and subtle savory warmth to the broth.
• Garlic: Pungent boost, offers flavor and some immunity supporting compounds when cooked.
• Ginger: Bright, peppery zing, aids digestion and layers fresh heat without overpowering.
• Cinnamon: Sweet warming note that rounds spices, gives a cozy slightly sweet undertone.
• Lemon juice: Cuts richness with bright acid, lifts flavors and adds fresh tang.
• Cilantro or parsley: Fresh herb finish, kinda bright, gives green citrusy notes to top.

Ingredient Quantities

• 1.5 lb carrots (about 700 g), peeled and chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp ground ginger or 1 tbsp fresh grated ginger
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 4 cups low sodium vegetable broth (about 1 L)
• 1 cup canned coconut milk (240 ml)
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh cilantro or parsley

How to Make this

1. Prep everything first: peel and chop the carrots, chop the onion, mince the garlic, grate the fresh ginger if you’re using it, and chop the cilantro or parsley. Measure out the spices and liquids so you’re ready to go.

2. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring now and then, until soft and translucent, about 5 to 7 minutes.

3. Add the minced garlic and the grated or ground ginger and cook about 30 seconds until fragrant, don’t let them burn.

4. Sprinkle in 1 teaspoon cumin, 1 teaspoon ground coriander, 1/2 teaspoon cinnamon, 1/2 teaspoon turmeric, and 1/2 teaspoon smoked paprika. Stir and cook the spices with the aromatics for about 1 minute to bloom the flavors.

5. Add the chopped carrots to the pot and toss so they get coated with the spiced onion mixture.

6. Pour in 4 cups low sodium vegetable broth, bring to a boil, then reduce heat to low, cover and simmer until the carrots are very tender, about 20 to 25 minutes.

7. Remove the pot from the heat. Use an immersion blender to puree the soup until silky smooth, or carefully transfer the soup in batches to a blender and puree, then return to the pot.

8. Stir in 1 cup canned coconut milk, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 tablespoon lemon juice. Gently reheat over low heat, do not boil the coconut milk, just warm through. Taste and adjust salt or lemon if needed.

9. Serve hot, topped with 2 tablespoons chopped fresh cilantro or parsley. If the soup is too thick add a little hot vegetable broth to loosen it, if it tastes flat add a splash more lemon.

Equipment Needed

1. Large heavy bottomed pot or soup pot (4 to 6 quart)
2. Chef’s knife
3. Cutting board
4. Vegetable peeler
5. Measuring cups and measuring spoons
6. Wooden spoon or silicone spatula
7. Immersion blender or countertop blender (blend in batches and be careful)
8. Microplane or fine grater for fresh ginger
9. Ladle and soup bowls for serving
10. Can opener for the coconut milk

FAQ

Moroccan Carrot Soup Recipe Substitutions and Variations

• Carrots: Swap with sweet potatoes or butternut squash (use about the same weight, ~700 g). They give similar sweetness and body, you might want a touch more lemon to brighten it up.
• Coconut milk: Use full fat plain yogurt (stir in off heat so it doesnt split) or heavy cream for richness, same volume. For a lighter or vegan option use unsweetened almond milk but the soup will be thinner so reduce broth a bit or add a small potato for body.
• Vegetable broth: Use chicken broth or bone broth in the same amount but cut added salt since those can be saltier, or use water plus one low sodium bouillon cube.
• Spice mix (cumin, coriander, cinnamon, ginger): If you dont have some of these, substitute with 1 to 1.5 tsp curry powder or about 1 tbsp ras el hanout for a similar warm, aromatic profile; garam masala also works, just start with less then adjust to taste.

Pro Tips

1) Roast some of the carrots first. It makes the soup way sweeter and more complex than just boiling, trust me. Toss them with a little oil and salt, 425 F for about 20–25 minutes until edges brown, then add to the simmered batch or blend them in.

2) Bloom the spices in the oil but dont let the garlic or ginger burn. Cook the spices until you can really smell them, 30–60 seconds, then add the wet stuff. If the pan gets too hot, turn it down fast or take it off the heat for a few seconds.

3) For extra silky texture, blend in two stages and strain if you want velvet. Let the soup cool a bit before pureeing so your blender lid doesnt blow off, and press it through a fine mesh for restaurant-smooth results. If it’s too thick, add hot broth a little at a time.

4) Always finish with acid and taste at the end. Lemon juice is great but sometimes a splash of apple cider vinegar or even a tiny drizzle of honey can fix flat or overly spiced soup. Add salt gradually, taste between additions.

5) Make-ahead and fix-it tips: this soup freezes well, and it actually tastes better next day. To reheat, warm slowly and whisk in a little extra coconut milk or broth if it looks separated. Top with crunchy things like toasted seeds or fried shallots for texture.