This Moroccan Spiced Carrot Soup is not only a feast for the eyes but a delight for the taste buds. The harmonious blend of warm spices and creamy coconut milk offers a rich and comforting experience, perfect for chilly evenings. Quickly prepared in less than an hour, it’s an ideal choice for a wholesome, flavorful meal that brings a touch of Mediterranean warmth to your table. Savor the vibrant, aromatic profile of this dish that promises to become a staple in your culinary repertoire.
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- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound carrots, chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 4 cups vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup coconut milk
- 1 tablespoon lemon juice
- Fresh cilantro, cilantro, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, and ginger, and sauté until the onion is soft, about 5 minutes.
- Stir in the carrots, cumin, coriander, cinnamon, and turmeric, and cook for another 2 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer until the carrots are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk and lemon juice, and heat gently until warmed through.
- Season with salt and pepper.
- Garnish with fresh cilantro before serving.
Nutrition
Serving: 100g | Calories: 180kcal | Carbohydrates: 21g | Protéines: 3g | Fat: 10g | Sucre: 8g