Moroccan Spiced Carrot Soup

Method

1. 1
   Sautéing

   Heat olive oil in a large pot over medium heat. Add chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. The onion should be fragrant and lightly golden at the edges.

   ⏲ 5 min

2. 2
   Sautéing

   Add minced garlic and cook for 1 minute until fragrant, being careful not to brown the garlic. The aroma should be pungent and sweet.

   ⏲ 1 min

3. 3
   Toasting

   Stir in ground cumin, coriander, paprika, and cinnamon. Cook for 30 seconds, stirring constantly, until the spices are fragrant and coat the onions. The mixture should look deeply colored and smell warm and aromatic.

   ⏲ 30s

4. 4
   Sautéing

   Add the sliced carrots and stir to coat them in the spice mixture. Cook for 2 minutes, allowing the carrots to slightly soften and absorb the flavors. The carrots should be glossy with spices.

   ⏲ 2 min

5. 5
   Simmering

   Pour in the vegetable stock and coconut milk. Stir well, scraping any browned bits from the bottom of the pot. Bring to a boil over high heat, then reduce heat to low and simmer, covered, until the carrots are very tender, about 20 minutes. The liquid should be slightly reduced and the carrots easily pierced with a fork.

   ⏲ 20 min

6. 6

   Remove the pot from heat and let the soup cool slightly for 5 minutes. Using an immersion blender, blend the soup until completely smooth and velvety. Alternatively, transfer in batches to a blender and blend carefully. The soup should be a uniform orange color with a silky consistency.

   ⏲ 5 min

7. 7

   Season with salt and black pepper to taste. Stir well. The soup should be rich, creamy, and well-seasoned.

8. 8

   Ladle the soup into bowls. Swirl a spoonful of plain yogurt on top and garnish with chopped cilantro. Serve hot.