Podcast
Travel 
Vegan Recipes 
Moroccan Spiced Carrot Soup
A refreshing and aromatic chilled soup featuring a vibrant blend of Moroccan-inspired spices, sweet carrots, and creamy soy yogurt. Perfect for a light starter or a warm summer meal.
Simple Tasty Recipes
Ingredients for 4 Servings
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2 teaspoons
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1/2 cup
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2 teaspoons
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1/4 teaspoon
-
1/4 teaspoon
-
1/4 teaspoon
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4 cups
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3 1/2 cups
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1/2 cup
-
for garnish
Time
Goes Great with
Method
- In a large saucepan, melt the vegan margarine over medium heat. Add the chopped scallions and sauté for about 2 minutes until they become soft.
- Stir in the curry powder, ground coriander, cardamom, and cinnamon. Toast the spices while stirring constantly for 1 minute to release their full aroma.
- Add the peeled, chunked carrots and the vegetable broth to the saucepan.
- Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pan, and simmer for approximately 20 minutes, or until the carrots are fork-tender.
- Transfer the mixture to a food processor or high-speed blender. Puree until completely smooth, working in batches if necessary.
- Pour the soup into a bowl or container, cover, and refrigerate until thoroughly chilled.
- When ready to serve, portion the cold soup into bowls, add a dollop of soy yogurt to each, and garnish with fresh mint leaves.
Notes:
- Spice Bloom: Make sure to toast the spices for the full minute to ensure the deep Moroccan flavor profile develops correctly.
- Texture: For an extra silky mouthfeel, pass the pureed soup through a fine-mesh sieve before chilling.
- Variation: If you prefer a warmer dish, this soup is equally delicious served hot; simply skip the chilling step!
- Vegan Yogurt: Ensure your soy yogurt is unsweetened and plain to maintain the savory balance of the dish.
Goes Great with
20 mins
