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Moroccan Carrot Soup

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!

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