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Moroccan Carrot Soup

Course: Soup
Cuisine: Moroccan


  • 1 kg carrot; cut into chunks
  • 1 onion; diced
  • 1 celery stick; diced
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp chilli flakes optional
  • 1 dried bay leaf
  • Salt to season
  • A pinch of saffron soaked in 2 tbsp warm milk
  • 1 litre vegetable stock
  • 1 tsp lemon zest + lemon juice

To garnish:

  • Sourdough croutons
  • Sweet paprika
  • Coriander leaves


  • In a large pot, heat oil and add the onions, celery and carrots. Cook on high heat for 5 minutes with regular stirring.
  • Then add the bay leaf, cumin powder, coriander powder, chilli flakes, saffron with milk and vegetable stock. Season with salt and mix well to combine.
  • Bring to boil and then simmer gently till the carrots are completely cooked (takes about 20-25 minutes).
  • Cool slightly and add the lemon zest. Blend into a soup like consistency using a stick blender. If using a mixer, blend in batches.
  • Return to heat and add half of the lemon juice. Taste and add more if necessary. Also add water to get the desired consistency if the soup feels too thick.
  • Serve warm garnished with croutons, fresh coriander leaves and a pinch of sweet paprika.