It’s hard to believe that just a few weeks ago I was lamenting the end of tomato season. It feels like fall came on so quickly this year – like I went to bed on a summer day with a green landscape and ripe tomatoes and woke up to technicolor trees and a profusion of orange fruits and vegetables. And I’ve been completely taken in by all the orange produce: squash, pumpkins, persimmons, apricots, sweet potatoes, oranges, carrots – puts me in the mood to make Moroccan carrot soup.
This is such a simple wholesome recipe – just fresh sweet carrots, onions and some spices. The onions are softened in butter with a little cumin and chili powder. Lots of fresh chopped carrots and water are added, and everything simmers for 20 minutes.
I experimented with using chicken broth as the soup base instead of water. Both versions were delicious, but I have a slight preference for water because it allows more of the delicate fresh carrot flavors to come forward. If you want a richer broth use a good quality low-salt chicken broth or vegetable broth instead.
I love the ease of using an immersion blender to puree the soup right in the pot.
Each bowl is topped with a generous dollop of creamy lemon honey yogurt. The tangy lemony yogurt is the perfect compliment to the earthy carrot soup.
To add to the enjoyment of this delicious soup it’s great to know that you’re eating a bowl of total goodness – carrots are one of the world’s healthiest foods. They’re loaded with beta-carotene, vitamin C, and other beneficial vitamins, minerals and anti-oxidants.
I love this Moroccan carrot soup for lunch with a green salad. It would also be a lovely first course for a festive dinner.
On that note, many festive occasions are coming soon – very exciting! I’m pinning lots of recipes from other great blogs and food sites so follow me on Pinterest and get all the trending seasonal recipes and holiday entertaining ideas.
Here’s the Moroccan Carrot Soup recipe. Enjoy!Print
Moroccan carrot soup with Lemon Honey Yogurt
A simple healthy delicious soup of carrots, onions and spices, topped with lemon honey yogurt.
- Prep Time: 15 mins
- Cook Time: 23 mins
- Total Time: 38 mins
- Yield: 4-6 1x
- Category: Soup
- Cuisine: Moroccan
- For the Carrot Soup:
- 3 tablespoons unsalted butter
- 1 large white onion, peeled and chopped (2 cups)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (New Mexican, regular or medium hot)
- 2 pounds carrots, peeled and thinly sliced crosswise
- 5 cups water (Substitute low-salt chicken or vegetable broth for a richer soup)
- 1 tablespoon honey
- 1 lemon, zested then juiced (2 tablespoons lemon juice, divided)
- Kosher salt
- Fresh ground black pepper
- For the Honey Lemon Yogurt
- 1/2 cup plain yogurt (low fat is fine)
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Optional Garnish:
- A sprinkle of cumin
- Some lemon zest
- Make the Soup: Heat butter over medium heat in a large heavy pot or Dutch oven until melted. Add onions and cook for 2 minutes, stirring, until translucent. Add cumin, chili powder and 1 1/2 teaspoons salt. Cook, stirring for 30 seconds or so. Add carrots and water. Turn the heat to high. As soon as it comes to a boil, lower heat and simmer, covered, for 20 minutes. Puree soup with an immersion blender or if using a food processor or blender, puree in batches.
- Stir 1 tablespoon honey and 1 tablespoon lemon juice into soup. Season, to taste, with salt and pepper.
- Make the Honey Lemon Yogurt Whisk the yogurt with 1 tablespoon honey and 1 tablespoon lemon juice until creamy
- To Serve: Serve soup hot with a heaping tablespoon of lemon honey yogurt for each bowl. Sprinkle with a pinch of cumin and a pinch of lemon zest, if you like.
If you’re still thinking about what to make for Halloween, check out Cooking Light’s Scary-Good Halloween Recipes
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