Moroccan Carrot and Cauliflower Soup / Evi Abeler / Katie Workman / themom100.com

This Moroccan Carrot and Cauliflower Soup lays no claims to culinary authenticity, but incorporates some the spices that most often appear in Moroccan cuisine (cumin, ground ginger, cayenne, and coriander).

If you want it even spicier, you might swirl in a spoonful or two of harissa paste at the very end, or if some people in your family like the heat, just swirl in a dab of the harissa into their portions right at the time of serving.

Harissa is a spicy North African paste of chilies, coriander, cumin, garlic, and lemon.  It’s a great condiment to have on hand to add some kick to soups, stews, and so forth.

Moroccan Carrot and Cauliflower Soup / Evi Abeler / Katie Workman / themom100.com

This recipe can be vegetarian if you use vegetable broth, and even vegan if you skip the sour cream at the end.  Such a great way to use up that half a head of cauliflower, and if you are like me you always have carrots lying around in the vegetable bin.

It can be easily doubled and also made ahead, up to three days (and it’s even better when reheated the next day).  Paired with a grilled cheese, it makes a perfect lunch.

A root vegetable soup gets a Moroccan-spiced twist.

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Moroccan Carrot and Cauliflower Soup / Katie Workman / themom100.com / Photo by Evi Abeler

If you make it ahead of time and reheat it you will probably want to add a little bit more both or even water, as it will thicken upon standing and chilling.

A soup made from root vegetables is an inexpensive and very soothing way to make winter more tolerable.

Other root vegetable soup recipes to love:

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Moroccan Carrot and Cauliflower Soup

A root vegetable soup gets a Moroccan-spiced twist.
Yield: 6 People
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 3 cups cauliflower florets
  • 3 cups sliced carrots
  • 1 teaspoon cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground ginger
  • ¼ teaspoon cayenne pepper
  • 6 cups less-sodium chicken or vegetable broth
  • Sour cream or crème fraiche to serve
  • Chopped parsley or cilantro to serve, optional

Directions

  • In a large pot, heat the olive oil over medium heat. Add the garlic, cauliflower and carrots, and sauté until the garlic starts to turn golden, and the vegetables are nicely coated with the oil, 1 to 2 minutes. Add the cumin, coriander, ginger, and cayenne and stir for another minute until you can smell the spices. Pour in the broth, raise the heat to high, and allow the broth to come to a simmer. Reduce the heat so that the broth stays at a gentle simmer, partially cover the pot, and simmer the vegetables until they are quite tender, about 20 minutes.
  • You can transfer the vegetables and broth in batches to a food processor or blender and puree, transferring them to another pot or serving bowl as the batches becomes smooth (don’t over fill either the food processor or blender with hot contents – they can cause the top to pop off and dangerous splattering, so make sure to take your time). Combine all of the batches before serving so they all have the same level of flavor and texture. If you have an immersion blender (a very useful tool), you can puree the soup right in the blender. However you puree the soup, you can decide to leave the texture as smooth or bumpy as you like.
  • Ladle the soup into individual bowls, and spoon a bit of sour cream of crème fraiche into each bowl, giving it a little swirl. Sprinkle over a bit of parsley or cilantro as desired. Serve hot.

Nutrition Information

Calories: 121kcal | Carbohydrates: 12g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 131mg | Potassium: 563mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10727IU | Vitamin C: 28mg | Calcium: 45mg | Iron: 1mg

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Comments

  1. Delicious! I served this at a potluck, and it was a huge hit. I added one onion, chopped and sauteed. Also served with a sprinkling of chopped pistachios, which were a great complement to the recipe.

    I also sauteed the carrots and cauliflower separately, just until they started to brown, to enhance the flavor. Then I sauteed the onion until soft and added the garlic and spices for an additional minute. Then I combined all the vegetables in the pot before adding the broth.

  2. Really tasty and delicious.
    I followed it exactly but my husband needs lots of protein so I added a can of white beans before blending. It was good and will make this again!

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