Carrot soup is a beloved dish in Moroccan cuisine, often made in the evening using locally sourced ingredients. This recipe incorporates a variety of warm spices like turmeric, ginger, cinnamon, and cumin, making it a fragrant and delicious comfort food. It’s an ideal dish for the autumn season in northern European countries, as it warms you up and provides essential nutrients to support your immune system.
Carrots are a rich source of beta-carotene, which the body converts to vitamin A, essential for maintaining healthy vision and skin. The addition of spices, such as turmeric and ginger, offers anti-inflammatory properties, which can help reduce joint pain and boost immunity—perfect for combating seasonal changes. The use of chicken stock provides a good source of protein and minerals, while couscous adds a serving of healthy carbohydrates and fibre, keeping you full and energised.
Enjoy this nutrient-dense soup as a starter or a light evening meal during the cooler months to keep you warm and nourished.
Ingredients
- 500 g carrots, grated
- 1 brown onion, grated
- 30 g butter
- 2 garlic cloves, crushed
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- Pinch of cayenne pepper
- 1.25 litres chicken stock
- 50 g couscous (or replace with soup noodles or crumbled vermicelli)
- 2 teaspoons lemon juice
- Chopped flat-leaf (Italian) parsley to garnish
Instructions
- Grate the Carrots: Using the shredding side of a grater, grate the carrots.
- Cook the Onion: Place the onion in a saucepan with the butter and cook over medium heat for 3 minutes until softened.
- Add Spices and Carrots: Add the garlic, turmeric, ginger, cinnamon, paprika, cumin, cayenne pepper, and grated carrots. Cook for a few seconds to release the spices’ aromas.
- Simmer with Stock: Add the chicken stock, bring to a boil, then cover and reduce the heat to a simmer for 15 minutes.
- Cook with Couscous: Add the couscous, stir until boiling, then cover and simmer gently for an additional 20 minutes until the couscous is cooked through.
- Finish and Serve: Add the lemon juice and serve hot, topped with a little chopped flat-leaf parsley.
Nutritional Information (Per Serving)
- Calories: 182 kcal
- Protein: 6.2 g
- Total Fat: 7.3 g
- Saturated Fat: 4.2 g
- Carbohydrates: 23.6 g
- Sugars: 8.6 g
- Dietary Fiber: 5.4 g
- Sodium: 675 mg
- Vitamin A: 15,000 IU (300% DV)
- Vitamin C: 12.4 mg (21% DV)
- Calcium: 60 mg (6% DV)
- Iron: 1.5 mg (8% DV)
- Potassium: 620 mg (18% DV)
This flavourful carrot soup is a nutritional powerhouse that’s easy to prepare and perfect for cosy evenings. Its combination of vitamins and minerals and its anti-inflammatory benefits makes it a wonderful choice for promoting overall health during the colder months.