Moroccan Carrot and Cauliflower Soup

5 from 10 votes

Moroccan Carrot and Cauliflower Soup

This Moroccan Carrot and Cauliflower Soup is a warm, silky bowl of comfort, infused with North African spices like cumin, coriander, ginger, and a touch of cayenne. The carrot brings sweetness, the cauliflower adds creaminess, and they blend into a golden, sunshine-colored soup that tastes as good as it smells. It’s cozy, nourishing, and the kind of meal that makes you feel like you’re taking care of yourself and others, without trying hard at all.

Prep Time20

Cook Time22

Total Time42

Course: Soup

Cuisine: Moroccan

Servings: People

Author: Katie Workman

Equipment

Food Processor

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

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.

Nutrition