Moroccan carrot soup

Do you ever think to yourself, “I have so many carrots and I LOVE soup?” Well, I do. Frequently. Here’s a delightfully spiced carrot soup topped with my version of a dukkah. Let’s get into it:

carrot soup

The Recipe

  • 4 large carrots, peeled* and chopped into 1-inch cubes
  • 1 small gala apple cut into quarters
  • 1/2 cup cauliflower, chopped into 1-inch cubes
  • 1/2 cup onion, peeled* and chopped into 1-inch pieces
  • 4 cloves garlic, peeled*
  • 1 inch knob of ginger, peeled*
  • 2t salt
  • 2t freshly cracked black pepper
  • 1/2t turmeric
  • 1T coriander
  • 1/2t garlic powder
  • 2T olive oil
  • 1t Better than Bouillon vegetable base
  • A pot of boiling water (10 cups that will reduce down to 6 cups) to put all the vegetable scraps into. *don’t throw away the peels, put them in the pot.
  • A 400°F oven
  • 1/4 cup toasted pistachios
  • 2T toasted sesame seeds
  • 1t salt
  • 1T fresh black pepper
  • The seeds from 3 cardamom pods, finely crushed
  • Fresh cilantro


Toss all ingredients from the carrots–>olive oil onto a sheet tray and roast them in the oven until fork-tender (between 30 and 45 minutes depending on size).

Keep that pot of water and vegetable scraps on a roaring boil until it reduces by almost half. Strain it through a sieve to remove all the vegetable peels.

When the vegetables are tender, get them all into a blender with the strained stock and vegetable base. Start with 4 cups of stock and add more depending on the consistency you want.

To make the “dukkah” combine the pistachios–>crushed cardamom pods in a plastic bag and whack it with a rolling pin until crushed but not pulverized. You want some chunks for texture.

To serve: top the soup with some dukkah and fresh cilantro! Enjoy!

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