Prepare to transport your taste buds to the vibrant streets of Morocco with this soul-warming carrot soup that's about to become your new comfort food obsession! Imagine a velvety, spice-infused soup that combines the sweetness of carrots with the aromatic magic of cumin and coriander, topped with a tangy lemon honey yogurt that will make your palate dance with delight. This isn't just a soup—it's a culinary adventure that promises to turn an ordinary meal into an extraordinary experience.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Moroccan
Serves: 6 servings
Ingredients
- 1 lb carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 4 cups vegetable broth
- Salt and pepper to taste
- 1/2 cup plain yogurt
- 1 tablespoon honey
- Juice of 1 lemon
Instructions
- Begin by preparing your ingredients. Peel and chop the carrots into small, uniform pieces to ensure even cooking. Chop the onion and mince the garlic cloves.
- In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and starts to soften.
- Add the minced garlic to the pot and sauté for an additional minute, stirring frequently to prevent the garlic from burning.
- Next, add the chopped carrots to the pot along with the ground cumin and ground coriander. Stir well to coat the carrots and onion with the spices, and cook for about 5 minutes, allowing the spices to release their flavors.
- Pour in the vegetable broth, ensuring that the carrots are fully submerged. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 20 minutes, or until the carrots are tender when pierced with a fork.
- After the carrots are cooked, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender. Be cautious with the hot liquid.
- Once the soup is smooth, return it to the pot. Season with salt and pepper to taste, and stir well. If the soup is too thick, you can add a bit more vegetable broth or water to reach your desired consistency.
- While the soup is simmering, prepare the lemon honey yogurt. In a small bowl, combine the plain yogurt, honey, and the juice of one lemon. Stir until well mixed and set aside.
- To serve, ladle the warm Moroccan carrot soup into bowls. Top each serving with a generous dollop of the lemon honey yogurt. You can also garnish with fresh herbs like cilantro or parsley if desired.
- Enjoy your delicious Moroccan Carrot Soup with Lemon Honey Yogurt!
Tips
- Uniform chopping is key: Cut carrots into similar-sized pieces to ensure even cooking and a smooth texture.
- Toast your spices: Before adding liquids, let the cumin and coriander bloom in the hot oil to maximize their flavor potential.
- Blending technique: When using an immersion blender, tilt the pot and blend at an angle to create a smoother, more consistent puree.
- Yogurt topping hack: For an extra luxurious presentation, drizzle a little olive oil and sprinkle some paprika on top of the yogurt.
- Make ahead friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance.
- Consistency matters: If the soup is too thick, gradually add more broth. If too thin, let it simmer uncovered to reduce.
- Optional garnish: Fresh herbs like cilantro or mint can add a bright, fresh note to the finished dish.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 15g
Protein: 3g
Fat: g
Saturated Fat: 1g
Cholesterol: 5mg
