Moroccan Carrot Soup

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Easy and delicious aromatic soup for side or as a main. Be transported to Morocco with the flavorful spice mix ras el hanout paired with orange blossom water. The exotic taste packed with beta carotene is sure to please.


Prep: 5 mins   |   Cook: 25 mins   |   Total: 30 mins



2 tsp of olive oil

1 cup of sliced leek (about 1 leek, only the white part)

1 tsp of ras el hanout

2 cups of chopped carrots (about 4 medium carrots)

3 cups of vegetable broth

1 tsp of orange blossom water

Salt to taste

2 tbsp of yogurt



In a medium saucepan, heat the olive oil then add the sliced leek, cook for 3 minutes. Add the ras el hanout and mix well. Add the carrots and the vegetable broth, stir well. Bring to a boil, then lower the heat and simmer for about 15 minutes, or until the carrots are tender. Add the orange blossom water and salt to taste. Using a hand blender, blend the soup until creamy and smooth. Remove from the heat, add the yogurt, mix well and enjoy!

Hi There!

I’m Marina, awesome you can join me!

Here we celebrate easy to make delicious healthy food! We often times substitute traditional ingredients for superfoods to increase the nutritional value while still keeping it finger licking good!


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