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This robust, pureed vegetarian soup recipe is an inexpensive and very soothing way to make winter more tolerable. It incorporates some of the spices that most often appear in Moroccan cuisine, namely cumin, ground ginger, cayenne, and coriander. You are not going to believe how good your kitchen will smell while this is simmering, and it lives up to its enticing aroma.
It’s 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 3 days (and it’s even better when reheated the next day). Paired with grilled cheese, it makes a perfect lunch, or serve with Garlic Bread or Garlic Oregano Monkey Bread and enjoy some delicious bread and soup dipping. Or top it with some homemade croutons for a great crunch.
Table of Contents
Moroccan Carrot and Cauliflower Soup: This pureed orange-hued vegetarian soup is deeply flavored thanks to some amazing pantry spices.
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Ingredients
- Olive oil
- Minced garlic – Finely minced garlic perks up the earthy flavors of this soup.
- Cauliflower florets – A nutty and sweet veggie that is a great canvas for the spices in the dish.
- Sliced carrots – Carrots sweeten the soup and give it a slight earthy flavor and beautiful color.
- Cumin, ground coriander, and ground ginger – These are classic spices used in Moroccan cooking.
- Cayenne pepper – Adds a bit of a kick to this soup.
- Broth – You can use vegetable broth for a vegetarian or vegan soup.
- Sour cream or crème fraiche – To serve (leave it out for a vegan soup).
- Fresh parsley or cilantro leaves – To serve, optional.
Variations
- If you want it even spicier, you might swirl in a spoonful or two of harissa paste at the very end, or if only 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. (And perhaps you’ll want to make harissa yourself!)
- This recipe can be vegetarian if you use vegetable broth and even vegan if you skip the sour cream or crème fraiche at the end.
How to Make Moroccan Carrot and Cauliflower Soup
- Sauté the veggies: In a large pot, heat the olive oil over medium heat. Sauté the garlic, cauliflower, and carrots for a couple of minutes. Add the spices and stir for another minute.
- Add broth: Pour in the broth and bring to a simmer. Simmer the vegetables until they are tender, about 20 minutes.
- Puree mixture: Use a food processor, immersion blender, or regular blender.
- Serve: Spoon a bit of sour cream or crème fraiche into each bowl, giving it a little swirl. Sprinkle over a bit of parsley or cilantro as desired. Serve hot.
FAQs
This is not a traditional Moroccan dish by any means, but this Carrot and Cauliflower Soup incorporates some of the spices that most often appear in Moroccan cuisine, like cumin, ground ginger, cayenne, and coriander.
If you like a thicker soup, add less broth. If you think it’s too thick, then add a bit more broth or even water. Either way, this soup is delicious!
Pro Cooking Tips
- The vegetables are briefly cooked in oil and a bit of garlic, then simmered in the broth until the vegetables are very tender. Once the vegetables are soft, then you want to puree them and combine them with the broth. You can do this with an immersion blender right in the pot or put them in a blender or food processor. Do this in at least two batches so that the hot mixture doesn’t bloop up and threaten to escape the appliance.
- Combine all of the batches before serving so they all have the same level of flavor and texture.
- You can make the soup as smooth or as bumpy as you like. If you find it too thick for your liking, then add a bit more broth or even water.
Make-Ahead and Storage
This soup can be made up to 4 days ahead of time and stored in an airtight container in the fridge. You may also freeze the soup for up to 6 months. Defrost in the fridge overnight, then reheat in a pot on the stove and stir in the dairy at the end.
If you make it ahead of time and reheat it, you will probably want to add a little bit more broth or even water, as it will thicken upon standing and chilling.
What to Serve With Moroccan Carrot and Cauliflower Soup
Parmesan Croutons
How to Make Croutons
Puff Pastry Cheese Straws with Bacon
More Root Vegetable Soup Recipes to Love
- Slightly Spicy Roasted Root Vegetable Soup with Parmesan Croutons
- Roasted Cauliflower and Sunchoke Soup
- Parsnip and Golden Beet Soup
- Cream of Carrot Soup
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Moroccan Carrot and Cauliflower Soup
Equipment
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)
- Fresh parsley or cilantro leaves (to serve, optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the garlic, cauliflower, and carrots, and sauté until you can smell the garlic and the vegetables are nicely coated with the oil, about 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, then combine them in another pot or serving bowl as the batches become smooth (don’t overfill 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 or crème fraiche into each bowl, giving it a little swirl. Sprinkle over a bit of parsley or cilantro as desired. Serve hot.
Notes
- The vegetables are cooked in oil and a bit of garlic briefly, then simmered in the broth until the vegetables are very tender. Once the vegetables are soft, then you want to puree them and combine them with the broth. You can do this with an immersion blender right in the pot or put them in a blender or a food processor. Do this in at least two batches so that the hot mixture doesn’t bloop up and threaten to escape the appliance.
- Combine all of the batches before serving so they all have the same level of flavor and texture.
- You can make the soup as smooth or as bumpy as you like. If you find it too thick for your liking, then add a bit more broth or even water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This soup is so delicious. I’m trying to stay away from it now, so there will be some for tomorrow after it’s sat and thickened. I made it true to the recipe and I think I’ll keep it the same for the next time. I don’t think it needs tweaking. Although I may add some white beans for protein and to make it more filing, otherwise I may end up eating a bar of chocolate to fill me up when I’m trying to eat more healthfully
This was so delicious on a fall day. instead of the recommended spices I added 2 teaspoons of Moroccan Ras El Hanout. I can’t wait to take this to a potluck. Thank you ❤️
Excellent, one of the best soups iv tasted . Thank you.
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!
smart!
My daughter loved it!!
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.
sounds like you elevated the soup to a new level!