Best 6 Spicy Moroccan Carrot Soup Recipes

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Embark on a culinary journey to the vibrant streets of Morocco with this tantalizing Spicy Moroccan Carrot Soup recipe. This delectable soup, known locally as Harira, is a symphony of flavors and textures that will warm your soul and ignite your taste buds. Made with a medley of fresh carrots, aromatic spices, and a touch of heat, this soup is a true celebration of Moroccan cuisine.

In this article, we present not just one, but three variations of this beloved soup, each offering a unique twist on the classic. From the traditional Harira with its rich, tomato-based broth to the vegan-friendly Harira that caters to plant-based preferences, and the quick and easy Harira that saves you time without sacrificing flavor, there's a recipe here to satisfy every palate and cooking style.

So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure to the heart of Morocco with these three irresistible Spicy Moroccan Carrot Soup recipes.

Here are our top 6 tried and tested recipes!

MOROCCAN SPICED SQUASH AND CARROT SOUP



Moroccan Spiced Squash and Carrot Soup image

Make and share this Moroccan Spiced Squash and Carrot Soup recipe from Food.com.

Provided by Miraklegirl

Categories     Vegetable

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 14

1 butternut squash, about 1 1/2 to 2 pounds
3 tablespoons olive oil
1 large yellow onion, chopped
1 1/2 teaspoons paprika
1 1/2 teaspoons cumin
1 teaspoon turmeric
1 1/2 teaspoons ground coriander
4 large carrots, coarsely chopped
1 teaspoon sugar
3 cups chicken stock
3 cups water
salt & freshly ground black pepper
3 tablespoons chopped fresh cilantro
1/2 cup plain yogurt

Steps:

  • Preheat oven to 375° F.
  • Cut squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet.
  • Bake until squash can be easily skewered, 50 to 60 minutes.
  • With a spoon, remove seeds and discard.
  • Scrape the pulp from the skin.
  • Reserve the pulp and discard the skin.
  • Warm the olive oil in a soup pot over medium heat.
  • Add the onions and cook until soft, 7 minutes.
  • Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes.
  • Add the squash, carrots, sugar, chicken stock, water, ½ teaspoon salt and 1/4 teaspoon pepper.
  • Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes.
  • Cool for 15 minutes.
  • Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth.
  • Strain soup through a fine strainer back into pot and gently reheat.
  • If the soup is too thick, add additional water.
  • Season with salt and pepper.
  • Place the yogurt in a small bowl.
  • Season with salt and pepper and stir well.
  • To serve, heat the soup.
  • Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt.

HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)



Harira (Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon) image

A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.

Provided by Joan Nathan

Categories     Rosh Hashanah/Yom Kippur     Soup/Stew     Dinner     Kosher     Vegetarian     Chickpea     Lentil     Parsley     Cilantro     Carrot     Tomato

Yield 8-10 servings

Number Of Ingredients 18

4 tablespoons olive oil
1 large onion, diced (about 2 cups)
3 stalks celery, diced (about 1 1/2 cups)
3 large carrots, peeled and cut in rounds
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving
Salt to taste
1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
7 cups (1 2/3 liters) chicken or vegetable stock
1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained
1 cup (370 grams) green lentils
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose unbleached flour
1 large egg
Juice of 2 lemons (about 1/4 cup)

Steps:

  • Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
  • Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

SPICY MOROCCAN CARROT SOUP



Spicy Moroccan Carrot Soup image

This recipe has been submitted for play in ZWT9 - Morocco. This recipe is from cookbook: Fight Back with Food. This is a nice thick, creamy, spiced carrot soup. The cilantro garnish provides a fresh, clean finish.

Provided by Baby Kato

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, thinly sliced
3 garlic cloves, thinly sliced
1 lb carrot, thinly sliced
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground turmeric
1/2 teaspoon ground paprika
1 cup carrot juice
2 tablespoons tomato paste
3 tablespoons rice
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup fresh cilantro, chopped

Steps:

  • In a saucepan, heat the oil over medium heat, add the onions and garlic, cook stirring frequently for 5 minutes, until onions are golden in color.
  • Stir in the carrots, cinnamon, ginger, turmeric and paprika, cook for 1 minute. Add in the corrot juice, tomato paste, rice, salt, pepper and 2 cups of water, bring to a boil.
  • Reduce to simmer, cover and cook for 20 - 30 minutes.
  • Transfer to a food processor and puree until smooth.
  • Garnish with cilantro and serve.

MOROCCAN SPICED CARROTS



Moroccan spiced carrots image

Create a carrot sensation with this simple idea for a dressing and experiment with your favourite veg

Provided by Good Food team

Categories     Buffet, Dinner, Side dish, Supper

Time 15m

Number Of Ingredients 5

500g carrot , halved and cut into thin rounds
2 tbsp extra-virgin olive oil
harissa paste
1 tbsp lemon juice
handful chopped coriander , plus extra

Steps:

  • Place the carrots in a steamer set over a pan of boiling water and cook for 7-10 mins until just soft. Mix together the remaining ingredients, then toss the warm carrots through the dressing.
  • Sprinkle with extra chopped coriander to serve.

Nutrition Facts : Calories 95 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

SPICED CARROT & LENTIL SOUP



Spiced carrot & lentil soup image

A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker

Provided by Jane Hornby

Categories     Dinner, Lunch, Snack, Soup, Supper

Time 25m

Number Of Ingredients 8

2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk (to make it dairy-free, see 'try' below)
plain yogurt and naan bread, to serve

Steps:

  • Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
  • Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
  • Simmer for 15 mins until the lentils have swollen and softened.
  • Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
  • Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Nutrition Facts : Calories 238 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.25 milligram of sodium

SPICY CARROT SOUP



Spicy Carrot Soup image

We stirred harissa, a hot chile sauce commonly used in North Africa, into this carrot-and-leek soup for a hint of heat.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 medium leek, white and pale-green parts only, halved lengthwise and sliced crosswise 1/4 inch thick, rinsed well
1 bunch carrots (about 6), peeled and sliced crosswise 1/4 inch thick
2 teaspoons harissa
Coarse salt
3 cups homemade or store-bought low-sodium chicken stock
Garnish: 1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a large saucepan over medium heat. Cook leek until just soft, 4 to 5 minutes. Stir in carrots and harissa. Season with salt. Cook until carrots are just soft, 8 to 10 minutes. Add chicken stock, and bring to a simmer. Cook until vegetables are tender, 10 to 12 minutes.
  • Puree half the soup in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Stir puree into remaining soup in pan. Divide soup among 4 bowls, and garnish with parsley.

Tips:

  • For a smoky flavor, roast the carrots and onions before adding them to the soup.
  • If you don't have harissa, you can substitute a teaspoon of cayenne pepper or chili powder.
  • To make the soup vegan, omit the chicken broth and use vegetable broth instead.
  • Serve the soup with a dollop of yogurt or sour cream, and a sprinkle of cilantro or parsley.
  • If you like a thicker soup, you can add a tablespoon of cornstarch or flour to the soup before serving.

Conclusion:

This spicy Moroccan carrot soup is a delicious and easy-to-make dish that is perfect for a cold winter day. The combination of sweet carrots, warm spices, and a hint of heat from the harissa makes this soup a flavorful and satisfying meal. Serve it with a dollop of yogurt or sour cream, and a sprinkle of cilantro or parsley, for a complete and satisfying meal.

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