Moroccan carrot soup with ras el hanout spice

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moroccan carrot soup

This simple  well seasoned soup can be made with either carrots or pumpkin or a combination of both. Moroccan spices like ras el hanout  have a beautiful balance of sweet spices like cinnamon and nutmeg which are  offset by the more savory tastes of cardamom and ginger. Moroccan spices  used in small amounts in soups stews or rice dishes give them a wonderful exotic aromatic lift rather than adding heat to the dish.

I believe that we are  so comfortable with Moroccan spices that it becoming  a pantry staple in any kitchen, much like  basic curry powder  has been a staple in Australian, American and English households in past decades.

This  delicately spiced soup  can be eaten as simply vegetable soup or can be dressed up  with a variety of condiments like toasted and salted sunflower seeds, sour cream and fresh coriander or lemon thyme, chopped  hard cooked eggs or croutons.

Spices used in this recipe


  1. In a medium sauce pan, add butter or oil together with chopped onion and garlic. Saute’ the onion and garlic till translucent,  approximately 5 min on medium heat.

  2. Add  Moroccan spice mixture and sauté a further 1 min. Add the carrots and stock and bring to the boil. Simmer 15 min or until the carrots are soft.

  3. Use a hand held blender or food processor to  make the soup into a smooth  creamy texture.   Serve with a dollop of sour cream and garnish with the fresh herbs.

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