Carrot Soup with North African Spices
Submitted by shellysue
Carrot soup with North African spices: velvety pureed carrots warmed with cumin, coriander, and ginger, brightened with orange juice, and finished with a swirl of creme fraiche. A vibrant vegetarian bowl.
YIELD
9 cupsPREP
10 minCOOK
30 minREADY
40 minSweet carrots meet warm Moroccan spice in this silky pureed soup, bright orange in both color and flavor. The seasoning is everything here: cumin, coriander, ginger, and a pinch of cayenne get bloomed in oil with the onions and garlic, a step that toasts the spices and unlocks their full aroma before any liquid joins them.
Then carrots and a little potato simmer in vegetable stock until meltingly tender. The potato isn’t there for flavor so much as body; pureed in, it gives the soup a velvety, creamy texture without any cream.
A splash of fresh orange juice stirred in at the end is the surprise that lifts the whole bowl, its citrus brightness playing off the earthy spices and the carrots’ natural sweetness.
A swirl of cool creme fraiche and a scatter of cilantro finish each serving, adding richness and a fresh, herbal note. Light, vegetarian, and full of warmth.
Chef Tips
- Bloom the spices in the oil with the onions before adding liquid; toasting them deepens the flavor far beyond stirring them into the broth later.
- Add the orange juice off the boil at the very end so its fresh citrus brightness survives.
- For an ultra-smooth soup, blend in batches and thin with extra stock to your preferred consistency.
- Taste and adjust the salt and cayenne after pureeing, since the flavors concentrate as it blends.
Variations
- Stir in a splash of coconut milk for a richer, dairy-free version.
- Add a pinch of cinnamon or a spoon of harissa for a more pronounced North African profile.
- Top with toasted pumpkin seeds or a drizzle of spiced oil for crunch.
Ingredients
Directions
Make the stock and keep it warm over low heat. Heat the olive oil in a soup pot and add the onion and ½ teaspoon salt.
Sauté over medium heat until it begins to release its juices, about 5 minutes, then add the garlic, cumin, coriander, ginger, and a few pinches of cayenne.
Cook until the onion is very soft, about 10 minutes, adding a little stock if it sticks to the pan. Add the carrots, potato, 1 teaspoon salt, and 1 qt. stock.
Bring to a gentle boil, then reduce the heat, cover, and simmer until the carrots are very tender, about 15 minutes.
Purée the soup in a blender or food processor until smooth, using a little extra stock if needed.
Return to the pot, add the orange juice, and thin with stock to the desired consistency.
Season with salt to taste and, for additional heat, a pinch or two of cayenne.
Garnish each serving with a swirl of creme fraiche and sprinkle with cilantro.
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