Moroccan · Soup
Moroccan Carrot and Ginger Soup
Sweet carrots blended with fresh ginger, cumin and a whisper of orange-blossom water into a bright, warming bowl. The Moroccan spicing — cumin and ginger rather than the usual coriander-cream route — gives it a souk-stall warmth, and a swirl of yogurt cools it at the table.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 5
- Level
- Easy
Ingredients
- 700 g carrots, sliced
- 1 onion, chopped
- 3 garlic cloves, crushed
- 1 thumb fresh ginger, grated
- 1 tsp cumin, 1/2 tsp cinnamon, pinch chilli
- 1/2 tsp orange-blossom water (optional)
- 3 tbsp olive oil, salt, black pepper
- Yogurt and coriander to serve
Method
- 1
Sweat and spice
Soften the onion, garlic and ginger in olive oil for 6 minutes, then add cumin, cinnamon and chilli and cook for a minute.
- 2
Cook the carrots
Add the carrots and 1 litre water and simmer 20–25 minutes until completely tender.
- 3
Blend
Blend smooth, season with salt and pepper and stir in the orange-blossom water if using — just a drop, it is potent.
- 4
Serve
Swirl yogurt through each bowl, scatter coriander and finish with a little olive oil.
Chef's tips
- Orange-blossom water is powerful — half a teaspoon in the whole pot is plenty.
- Older, sweeter carrots make the best soup; very young carrots can taste thin.
Frequently asked questions
Is it very sweet?
It is naturally sweet from the carrots but the cumin, ginger and chilli keep it savoury and grounded.
Vegan version?
Skip the yogurt or swap in a coconut or cashew cream; the soup itself is already plant-based.