Moroccan Spiced Carrot and Coriander Soup

Simple and warming and spicy and delicious…oh and healthy too! Zingy with a little Ras el Hanout spice and super fresh with coriander I love this heart-warming soup. It’s definitely helped make me feel almost human again this evening having felt pretty grim all day with a cold.

It’s super easy to make and I can bet you pretty much have all of these ingredients in your cupboards, if you don’t have many carrots throw in some sweet potato or butternut squash if you have them spare – it all adds to that lovely colour! I managed to go to Sainsbury’s yesterday and pick up a giant bag of perfectly good carrots for 10 pence so soup was the perfect option. Despite my best attempts I can only eat so many carrots dipped in hummus!



  • 1 tbsp vegetable oil
  • 1 onion
  • 500-600g carrots (I didn’t quite have that much so added 1/2 tin of chickpeas!)
  • 1 tsp ground coriander
  • 1 tsp Ras al Hanout spice
  • ~2 pints vegetable stock
  • A good bunch of fresh coriander
  • salt/black pepper


First prep your veggies; finely slice the onion and chop the carrot into rounds, as your would to boil them for a roast. Preheat a large pan with the olive oil then add the onions to sizzle followed by the carrots (ad any other veggies/pulses). Once softened, add the spices and seasonings to fry off and become aromatic.

Add the vegetable stock to the large pan and bring to the boil, making sure to incorporate any tasty bits that have stuck to the pan. Simmer until the veggies are cooked through, then add a few sprigs of your fresh coriander.

Conventionally a hand blender is best for whizzing your soup into a smooth consistency but all I have at uni is a smoothies blender, so I blitzed it on full speed for about 30 seconds to get rid of any lumps.

Finally, I added a heaped spoonful of low-fat natural yogurt to add to the creamy texture and served with crusty buttered olive ciabatta, the last of the chopped herbs and some freshly ground pepper.


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