Warm up your kitchen with the delightful aroma of this Vegan Moroccan Spiced Carrot Soup. Perfect for those chilly evenings, this soup combines the sweetness of carrots with aromatic spices, creating a harmonious blend that satisfies your cravings. Plus, it’s a simple vegan recipe that you can whip up in no time, making it ideal for busy weeknights.
What sets this soup apart is its exciting flavor profile. The combination of cumin, coriander, and cinnamon transports your taste buds to the vibrant markets of Morocco. With each spoonful, you’ll experience a burst of warmth and a hint of exotic spice that makes this dish truly special.
Whether you’re a long-time vegan or just looking to incorporate more plant-based meals into your diet, this soup is a fantastic choice. It’s not only healthy but also packed with nutrients that will leave you feeling energized.
Delicious Vegan Moroccan Spiced Carrot Soup
This Vegan Moroccan Spiced Carrot Soup is a rich and flavorful dish made with tender carrots, aromatic spices, and creamy coconut milk. The soup has a velvety texture and a slightly sweet, spicy taste that warms the soul. It’s perfect for a cozy dinner or as a starter for a larger meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 4 cups carrots, peeled and sliced
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent (about 5 minutes).
- Add Spices: Stir in the ground cumin, coriander, and cinnamon. Cook for an additional 2 minutes to release the spices’ flavors.
- Cook Carrots: Add the sliced carrots and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer until the carrots are tender (about 20 minutes).
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. If you prefer a chunkier texture, blend just half of the soup.
- Add Coconut Milk: Stir in the coconut milk, heating gently over low heat. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley. Enjoy hot!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 250kcal
- Fat: 14g
- Protein: 4g
- Carbohydrates: 30g