Moroccan-Spiced Carrot Soup
A silky and flavorful vegetarian carrot soup, featuring Moroccan spices and adaptable to various pantry ingredients.
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Instructions
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Melt olive oil and butter in a stockpot over medium-high heat.
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Sauté onion and garlic for 5 minutes until translucent.
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Stir in carrots and sauté for 1 minute.
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Add vegetable stock, bring to a boil, then reduce heat and simmer, covered, for 20 minutes until carrots are tender.
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Purée the soup until smooth using an immersion or regular blender.
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Return soup to the stockpot; whisk in honey, ginger, cumin, and cinnamon.
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Season with salt and pepper to taste.
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Warm over low heat for 1-2 minutes.
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Serve warm or chilled.
Nutritional Info (per serving)
Calories:
149 kcal
Carbohydrate:
21 g
Cholesterol:
8 mg
Fiber:
6 g
Protein:
2 g
Saturated Fat:
2 g
Sodium:
829 mg
Sugar:
10 g
Fat:
7 g
Unsaturated Fat:
0 g