Moroccan Carrot Soup

Total Time
25 mins
0 mins

Strictly Moroccan! Prep and cooking time are pretty much one and the same here.

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  1. Boil all ingredients until tender, about 20 minutes.
  2. Cool and drain, reserving the liquid.
  3. Puree the vegetables.
  4. until completely smooth.
  5. Add the reserved liquid and chill.
  6. At serving time, garnish with minced coriander or parsley.
Most Helpful

5 5

This is a wonderfully simple summer soup which has become a firm favorite with the family during the hot Andalusian summer. We have eaten this cold and warm but we generally prefer the latter option. I use low sodium chix stock 1/2 teaspoon of cumin powder instead of seeds and sometimes add a pinch of harissa powder to the bowl when I want to kick it up a notch. Gracias Annacia!

4 5

I don't do cold soups very often and I did serve this one at room temperature. Hubby balked at the spices but Carly and I enjoyed it very much. Made for ZWT3