Spiced Moroccan Carrot Soup: A Warming Recipe from Green Palette Kitchen and Dr. Katie
We recently did a team cooking class at Green Palette Kitchen in Fairfield, and we had so much fun.
There is something special about cooking together, sharing stories over simmering pots, and finding connection in the rhythm of the kitchen. This vibrant and nourishing Spiced Moroccan Carrot Soup, created by chef and culinary nutritionist Heather Carey, was a standout favorite.
Infused with warming spices like cumin, coriander, and cinnamon, this soup captures the essence of seasonal whole food cooking. It is rich in color, comfort, and nutrients that support digestive and immune health. It is also a perfect reminder that food is medicine and that gathering to prepare a meal can be just as healing as the food itself.
Recreate this flavorful dish at home and bring a taste of connection to your own table.
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 6
Ingredients
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
Salt and pepper
3 pounds carrots, peeled and cut into 1-inch pieces (about 6 cups)
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground ginger
6 cups bone broth or vegetable stock
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice (if needed)
Dash maple syrup (if needed)
Directions
Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and pepper. Saute until golden, about 3 minutes. Add in the carrots, cumin, coriander, cinnamon and ginger and saute until well combined.
Pour in ½ cup of the stock and stir to loosen up the vegetables and sources. Add in the remaining 5 ½ cups of stock, add another dash of salt, reduce heat to low, cover and cook until the carrots are tender, about 20 minutes.
Stir the lemon zest, then puree the soup in batches in a blender, being very careful with the steam.
Return the soup to the pot and taste. You might want to add another dash of salt, the lemon juice and the maple syrup. Serve hot.
