Moroccan-Inspired Carrot Soup

A soothing, very flavorful, and delicious spiced soup.

Serves: 4Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 1 Tbsp. coconut oil
  • 2 Tbsp. peeled and minced fresh gingerroot
  • 10 large carrots, peeled and roughly chopped
  • 1 tsp. ground turmeric
  • 1 tsp. paprika
  • ¼ tsp. ground cumin
  • ½ tsp. ground coriander
  • ½ tsp. ground cinnamon
  • 4 cups vegetable stock
  • 1 cup canned coconut milk
  • ⅛ tsp. sea salt
  • ¼ tsp. freshly ground black pepper

Directions

  • Heat oil in a large saucepan over medium-high heat. Add ginger and cook 4 minutes.
  • Add carrots, turmeric, paprika, cumin, coriander, and cinnamon, and cook until carrots are tender, about 6–8 minutes.
  • Pour in stock and bring to a boil; lower heat to low and simmer, partially covered, for 25–30 minutes.
  • Place soup in a blender and purée. Return to saucepan and add coconut milk, salt, and pepper. Serve immediately.