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- 1 lb (450g) carrots: Peeled and chopped into 1-inch pieces for easy cooking. - 1 medium onion: Finely chopped to add sweetness and depth to the soup. - 2 cloves garlic: Minced to create a rich, aromatic base. - 1 tablespoon fresh ginger: Grated for a warm, spicy kick. - 1 teaspoon ground cumin: Adds earthy warmth and depth of flavor. - 1 teaspoon ground coriander: Brings a light, citrusy taste. - 1/2 teaspoon ground cinnamon: Introduces a warm, sweet note. - 1/4 teaspoon cayenne pepper: Adjust based on your heat preference for a spicy touch. - 4 cups vegetable broth: Homemade or store-bought for a rich, savory base. - 1 can (14 oz) full-fat coconut milk: Adds creaminess and richness. - 2 tablespoons extra virgin olive oil: For sautéing and a hint of flavor. - Salt and black pepper: To taste, enhancing all the flavors. - Fresh cilantro or parsley: For garnish, adding a fresh finish. - Lemon wedges: For serving, providing a zesty contrast. When sourcing these ingredients, choose fresh and organic options whenever possible. Fresh carrots should feel firm and vibrant in color. Look for onions and garlic that are dry and free from blemishes. High-quality spices can make a big difference in flavor, so consider buying from a reputable spice shop. For the coconut milk, choose full-fat for the best creaminess. Enjoy this soup with hearty bread for a complete meal. You can find the Full Recipe for more details. To make Moroccan spiced carrot soup, start by preparing your ingredients. You need 1 pound of carrots, 1 onion, garlic, and ginger. First, heat 2 tablespoons of olive oil in a large pot over medium heat. When the oil glistens, add the chopped onion. Cook for about 5 minutes until the onion becomes soft and clear. Next, add 2 minced garlic cloves and 1 tablespoon of grated ginger. Stir for 1 minute until it smells great. Then, add the spices: 1 teaspoon of cumin, 1 teaspoon of coriander, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of cayenne pepper. Mix these spices with the onion for 1 more minute. Now, it’s time to add the chopped carrots. Stir them in until they are well-coated with the spices. Pour in 4 cups of vegetable broth, then bring the soup to a boil. Once boiling, turn down the heat, cover the pot, and let it simmer for 20-25 minutes. The carrots should be fork-tender when done. After the carrots soften, it’s blending time! If you have an immersion blender, use it right in the pot. Blend until the soup is smooth. If you don’t have one, carefully pour the soup into a countertop blender in batches. Blend each batch until smooth and return it to the pot. Once blended, add 1 can of full-fat coconut milk. Mix well to combine. Season your soup with salt and black pepper to taste. If you want it warm, heat it gently on low. Avoid boiling after adding the coconut milk. Now your soup is ready! You can serve it hot with a sprinkle of fresh cilantro or parsley. A squeeze of lemon adds a nice touch. Enjoy your flavorful Moroccan spiced carrot soup! For more details, refer to the Full Recipe. To enhance the flavor of your Moroccan spiced carrot soup, use fresh spices. Fresh spices give a brighter taste. Toast them in oil for a minute. This brings out their rich flavors. Avoid overcooking the carrots. They should be tender but not mushy. Keep an eye on the cooking time. Blend the soup until it is smooth. If you leave chunks, the texture will not be nice. Pair your soup with warm, crusty bread. The bread is perfect for dipping. You can also serve it with a fresh salad. This adds crunch and freshness to your meal. For a beautiful presentation, swirl some coconut milk on top. Add a sprig of cilantro in the center. This makes each bowl look inviting. Serve with lemon wedges on the side. A squeeze of lemon adds a bright, zesty flavor to each bite. You can find the full recipe linked above. Enjoy creating your delicious soup! {{image_4}} You can easily make this soup your own! Try using sweet potatoes or butternut squash instead of carrots. They add a nice sweetness. If you want to spice things up, add a pinch of smoked paprika or turmeric. For dietary needs, this soup is naturally vegan and gluten-free. If you want to add protein, toss in some cooked lentils or chickpeas. They blend well and boost nutrition without changing the flavor. There are many fun ways to serve this soup! You can serve it as a starter in small bowls. It also pairs well with crusty bread for dipping. For a twist, try serving it cold on hot days. Just chill it in the fridge before serving. Seasonal variations can add excitement. In fall, sprinkle roasted pumpkin seeds on top. In spring, add fresh herbs like mint or basil. These changes keep the soup fresh and exciting every season! For the full recipe, check out the Moroccan Spiced Carrot Soup 🥕 section. To keep your Moroccan spiced carrot soup fresh, follow these steps: - Cool the soup: Let it cool to room temperature before storing. - Refrigerate: Place the soup in an airtight container. It stays good in the fridge for about 3 to 4 days. - Freeze: For long-term storage, pour the soup into freezer-safe containers. It can last for up to 3 months in the freezer. Always label your containers with the date. This helps you keep track of how long the soup has been stored. When it's time to enjoy your soup again, here are some tips: - Stovetop method: Pour the soup into a pot. Heat over medium-low heat. Stir often to avoid sticking. This method keeps the texture nice and creamy. - Microwave method: If you use a microwave, transfer the soup to a microwave-safe bowl. Heat on medium power in short bursts. Stir between heating to ensure even warmth. Avoid boiling the soup after adding coconut milk. This helps keep the rich flavor intact. Enjoy your warm, comforting soup! Moroccan spiced carrot soup stays fresh for about 5 days in the fridge. Make sure to store it in an airtight container. This helps keep the flavors intact. If you see any signs of spoilage, like off smells or mold, discard it. Always trust your senses when it comes to food safety. Yes, you can make this soup ahead of time. In fact, it tastes even better after resting. Making it in advance allows the flavors to meld and deepen. After cooling, store it in the fridge. To reheat, gently warm it on the stove. Avoid boiling after adding coconut milk to keep it creamy. This soup is packed with health benefits. Carrots are rich in beta-carotene, which is good for your eyes. The spices like ginger and cumin have anti-inflammatory properties. Coconut milk provides healthy fats that support heart health. Plus, the soup is low in calories, making it a great choice for a light meal. Enjoy this nourishing dish while reaping its many benefits. For the full recipe, check out the link. This blog post provides you with a complete guide for making Moroccan Spiced Carrot Soup. We covered the ingredients, cooking steps, blending techniques, and final touches for the best flavor. You learned about tips for serving and storing leftovers, along with variations to suit your taste. Remember, the key to great soup is fresh ingredients and care in preparation. Enjoy making this dish, and feel free to get creative with flavors and textures. Delicious meals bring joy, so have fun in the kitchen!

Moroccan Spiced Carrot Soup

Discover the warmth of Moroccan Spiced Carrot Soup with this simple and delightful recipe! Made with fresh carrots, aromatic spices, and creamy coconut milk, this soup is perfect for cozy dinners or meal prep. In just a few easy steps, you can create a flavorful dish that impresses everyone. Ready to spice up your culinary skills? Click to explore the full recipe and enjoy a delicious bowl today!
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Ingredients
  

1 lb (450g) carrots, peeled and chopped into 1-inch pieces

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper (adjust based on your heat preference)

4 cups vegetable broth (homemade or store-bought)

1 can (14 oz) full-fat coconut milk

2 tablespoons extra virgin olive oil

Salt and black pepper, to taste

Fresh cilantro or parsley, for garnish

Lemon wedges, for serving

Instructions
 

In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the finely chopped onion. Sauté the onion for around 5 minutes, or until it's softened and turns translucent.

    Incorporate the minced garlic and grated ginger into the pot. Stir continuously for about 1 minute, allowing the mixture to become aromatic.

      Next, sprinkle in the ground cumin, coriander, cinnamon, and cayenne pepper. Stir the spice blend into the onion mixture and cook for another minute, allowing the spices to toast and release their natural flavors.

        Add the chopped carrots to the pot, mixing them well with the spiced onion mixture until they are evenly coated.

          Pour in the vegetable broth and bring the mixture to a rolling boil. Once boiling, lower the heat to a gentle simmer and cover the pot. Let it simmer for 20-25 minutes, or until the carrots are fork-tender.

            Once the carrots are tender, use an immersion blender to blend the soup until completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, blending until smooth, then return to the pot.

              Stir in the can of coconut milk, mixing well to incorporate. Season the soup with salt and black pepper to taste. If the soup needs warming, heat it gently over low heat but do not allow it to boil after adding the coconut milk.

                Serve the soup hot, garnished with a sprinkle of fresh cilantro or parsley, and a squeeze of lemon juice from the wedges provided on the side for an extra zing.

                  Prep Time, Total Time, Servings: 10 mins | 40 mins | 4 servings

                    - Presentation Tips: For an inviting presentation, swirl a bit of coconut milk on top of each serving and place a cilantro sprig in the center of the bowl. Enjoy with hearty bread for dipping!