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Home » Recipes » Soup

Moroccan Carrot Soup with Lemon Honey Yogurt

October 30, 2015 Updated April 26, 2022 by Lisa Goldfinger 9 Comments This post may contain affiliate links

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 Moroccan Carrot Soup with Lemon Honey Yogurt | Panning The Globe
 

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.

 
Recipe for Moroccan Carrot Soup with Lemon Honey Yogurt | Panning The Globe
 

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.

Moroccan carrot soup recipe by Panning The Globe

I love the ease of using an immersion blender to puree the soup right in the pot.

Moroccan Carrot Soup Recipe

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.

Moroccan Carrot Soup with Lemon Honey Yogurt | Panning The Globe

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.

Moroccan Carrot Soup with Lemon Honey Yogurt | Panning The Globe

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!

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Moroccan Carrot Soup with Lemon Honey Yogurt | Panning The Globe

Moroccan carrot soup with Lemon Honey Yogurt


★★★★★

5 from 2 reviews

  • Author: Lisa
  • Total Time: 38 mins
  • Yield: 4-6 1x
Print Recipe

Description

A simple healthy delicious soup of carrots, onions and spices, topped with lemon honey yogurt.

Adapted from Bon Appetit


Ingredients

Units Scale
  • 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
  • ½ cup plain yogurt (low fat is fine)
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • Optional Garnish:
  • A sprinkle of cumin
  • Some lemon zest

Instructions

  1. 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 ½ 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.
  2. Stir 1 tablespoon honey and 1 tablespoon lemon juice into soup. Season, to taste, with salt and pepper.
  3. Make the Honey Lemon Yogurt Whisk the yogurt with 1 tablespoon honey and 1 tablespoon lemon juice until creamy
  4. 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.
  • Prep Time: 15 mins
  • Cook Time: 23 mins
  • Category: Soup
  • Method: simmer
  • Cuisine: Moroccan

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

If you're still thinking about what to make for Halloween, check out Cooking Light's Scary-Good Halloween Recipes

Disclosure: This post contains affiliate that help support this site. When you click on a link to an Amazon product and make a purchase, a small percentage is payed to Panning The Globe, at no cost to you. Your support is greatly appreciated!

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Filed Under: Africa, All Recipes, Cooking Light, Entertaining, Lunch and Brunch, Morocco, Quick and Easy, Soup, Vegetarian Tagged With: gluten-free

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Linda

    October 22, 2022 at 6:13 am

    This was way too sweet. I was cautionary about adding honey to carrots since they're so sweet on their own, so I added half of the recommended amount. What a waste of ingredients.

    Reply
    • Lisa

      October 22, 2022 at 6:22 am

      Hi Linda - I'm sorry you didn't like the soup. Did you add the lemon juice? Ideally, that 1 tablespoon of lemon juice should have balanced out the 1 tablespoon of honey - especially since you only used 1 1/2 teaspoons of honey. If you still have the soup, try adding a bit more lemon juice - that should help.

      Reply
  2. Ryan J

    January 31, 2019 at 10:25 pm

    This was the first time I had made carrot soup, but it won't be the last. I will absolutely recommend this to friends.

    ★★★★★

    Reply
  3. Alex

    November 06, 2016 at 1:53 pm

    Absolutely mindblowing! I also added coriander powder, saffron, cinnamon.. Adored it! Can't wait to make it again, this is soon gonna be my home classic!

    Reply
  4. allie @ Through Her Looking Glass

    November 17, 2015 at 8:44 pm

    Dear Lisa, This soup looks so delicious, I love the spices and I've got to try it. I don't have an immersion blender and was painfully aware of that when trying to make a cream of broccoli soup last week. (Perhaps Santa will bring me one.)

    ★★★★★

    Reply
  5. jen

    November 04, 2015 at 9:01 pm

    THIS WAS DELICIOUS!! My husband and 6 year old daughter can't get enough of it.

    I used olive oil instead of butter for all our vegan friends (and veggie broth for the water/broth) - it tastes amazing!

    Trying to figure out what to substitute for the yogurt topping? Hmmm....

    Reply
    • Lisa

      November 05, 2015 at 10:06 am

      Jen I'm SO glad you all love it so much - Thanks for your comment - you made my day! As for keeping it vegan and a yogurt substitute, how about chopping up some cauliflower into small florets and roasting them or sautéing them. They would be a great garnish and delicious in the soup!

      Reply
  6. Rachel (Rachel's Kitchen NZ)

    October 31, 2015 at 11:55 pm

    Love the addition of the lemony yogurt - Lisa.

    Reply
  7. jen

    October 30, 2015 at 1:25 pm

    Oh wow, I was just thinking I wanted a fresh new healthy soup recipe for fall. This is the one! YUM!!!

    Reply

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