Moroccan Carrot Soup

This simple Moroccan Carrot Soup is a great spring soup. Enhanced with the flavours of North Africa, it’s subtly spiced with added crunch from toasted pumpkin seeds and a mellow flavour from a drizzle of yogurt.

Serves: Four

Time: 40 minutes       


  • 2 tablespoons butter
  • 1 cup chopped white onion
  • 2 2/3 cups carrots, peeled and diced
  • 2 1/2 cups chicken broth
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon honey
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon ground allspice
  • 1/2 cup shelled pumpkin seeds
  • 1/2 cup plain yogurt



Melt butter in large saucepan over medium-high heat. Add onion and sauté for two minutes. Mix in carrots. Add broth and bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes. Remove soup from heat. Puree in batches with hand blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Before serving, season with salt and pepper and drizzle yogurt over; sprinkle with cumin and pumpkin seeds.

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