Moroccan Carrot Soup Recipe


Oh so you want a creamy, dairy free soup that’s packed with bold flavors? There’s a recipe for that. And I have it right here. Creamy. Tasty. Moroccan Carrot Soup.

Oh hi there friends. I know it’s a tad bit early for a post but today is Secret Recipe Club reveal day. Yours Truly just happens to now be a member of the club, which is pretty rad. I had only been anxiously loitering the waiting list for months when I was finally told “hey, stop loitering and come on in and join the club!”

This month I got to explore the delightfully tasty Della Cucina Povera. I’m so happy that I was assigned Francesca’s blog because, well, I want to eat all of the food! She shares healthier, made from scratch recipes that will make you swoon. I want to make all of them but settled on the tasty carrot soup for now. 

Moroccan Carrot Soup - This Gal Cooks #dairyfree #dinner #secretrecipeclub

Moroccan Carrot Soup


I made a few changes to the original recipe, the main one being that I cut back on the chicken broth and added coconut milk to give the soup a creamier texture and a richer flavor. Lactose and I aren’t the best of friends so I said no-no to heavy cream and half and half. I also added a little ground ginger and turmeric to the mix since they are two spices that I am quite fond of. Overall I’m quite happy with this soup. It was a tad bit gritty but I blame my cheap $20 blender on that. One day, oh one day a Vitamix or BlendTech blender shall be mine. A gal can dream, right? Or decide to part ways with $400 so she can have the fancy blender of her dreams.

4.6 from 7 reviews
Moroccan Carrot Soup Recipe
Prep time
Cook time
Total time
Recipe type: soups, vegetarian
Serves: 6
  • 1 small red bell pepper, coarsely chopped
  • 5 average sized carrots, coarsely chopped (about 2 cups)
  • ½ C chopped sweet onion
  • 2 cloves of garlic, minced
  • 1 tbsp extra virgin olive oil
  • 2 C chicken stock
  • 1 C coconut milk
  • 1 tbsp honey
  • ½ tsp ground cinnamon
  • 2 tbsp ground coriander
  • ¼ tsp ground ginger
  • ¼ tsp ground turmeric
  • Salt to taste
  • Chopped cilantro for garnish
  1. Heat the olive oil in a large dutch oven. Add the onions, garlic, red pepper and carrot. Cook until tender, about 5 minutes.
  2. Add the spices and enough of the broth to cover the vegetable mixture. Bring to a boil and cook 3-5 minutes.
  3. Remove the mixture from the pot and place in a blender. Puree until smooth. Return to the pot and add the remaining broth, coconut milk and the honey. Reduce heat and simmer for 20-30 minutes. Add salt to taste.
  4. Serve in soup bowls and garnish with a little coconut milk or greek yogurt and chopped cilantro leaves. I sprinkled mine with a little nutmeg as well
Make it vegan: replace the chicken stock with vegetable stock and the honey with agave nectar.
Nutrition Information
Serving size: 1 C Calories: 150 Fat: 10g Carbohydrates: 15g Sugar: 10g Protein: 3g

Morroccan Carrot SoupMoroccan Carrot Soup - This Gal Cooks #dairyfree #dinner #secretrecipeclub 

More tasty recipes from the Secret Recipe Club


  1. says

    These photos are beautiful and I have been playing with darker moody shots too. I love the idea of adding Moroccan spices and seasonings to carrot soup and cannot wait to make this for my family!

  2. says

    Fantastic moody photo – the soup looks fantastic! Love the idea of swapping out the dairy – especially since lactose and I don’t always get along…

  3. says

    Love your soup! I will have to send links your way for Vitamix giveaways, you’d love one. I got one using (all of) our credit card award points. I use it all of the time, especially for soups.

    • says

      Thank you, Holly! OH, I would be happy as a peach if I actually won one of them! Heh, I may just break down and buy one, though. I like making smoothies and using the blender for soups. My cheapo blender just doesn’t cut it…literally! :)

  4. says

    Yum, this soup looks amazing Julie! Would love a big bowl of this this to warm up with – love all the spices and coconut milk in here! Pinning :)

  5. says

    Julie, this soup seriously sounds amazing. I am a HUGE fan of carrot soup! Love the changes you made with adding in coconut milk to make it more creamy. Can’t wait to give this one a shot. Pinned.

    Love the dark moody photo too! :)

  6. says

    Carrot soup has never been a favorite, but these spices plus coconut milk sound irresistible. (The seriously moody photo add temptation as well.)

  7. Natalie says

    This looks too good!! I can’t wait to make it for my family :) Thanks for all your wonderful dairy-free recipes :)

  8. says

    This soup looks fabulous. I love the seasonings used in this soup…it has to be delicious tasting. Thanks for sharing, and you certainly do cook from everything I’ve seen!

  9. says

    Julie, this soup looks beautiful – the color is amazing and the flavors sound so great! Thanks so much for sharing and pinned! Hope you have a happy Saturday and a wonderful weekend!

  10. says

    There are some beautiful flavours in this! I think carrots are possibly a bit underrated. They’re so cheap, last ages and are lovely roasted … and in wonderful soups like this! Love the combination of coconut milk, carrots and all of those wonderful spices!

  11. says

    I love carrot soup. So I have tried several. But none that I actually kept the recipe. Coconut milk does make a difference in any soup as far as I concerned. Maybe this will be the carrot soup recipe I will end up keeping. Very nice selection of spices.

  12. laura says

    No way did this make enough for 6 servings. I doubled the chicken broth, and I’ll have to change the spices when it’s done. I have a “fancy” stick blender, and it’s still gritty. We’ll see how it turns out. I love carrot soup!

    • says

      I’m going to try it again and blend it in my Ninja blender. I got one since I made this soup and let me tell ya, it pulverizes anything I put in it! I haven’t had a gritty smoothie yet so I’m hoping it can smooth out the carrots. :) Thanks for stopping by and I hope you enjoy it!

  13. says

    Hi! I love that you added turmeric to the soup, but did you know that if you use ground black pepper along with it that it increases the bioavailability of the beneficial compounds in turmeric by 2000%? True story!! Also, my soup did not turn out gritty at all. From reading the comments and the directions, I think that the culprit may be blending it too early. I let my soup cook for 1/2 hour before blending it, and my little immersion blender is not fancy by any stretch of the imagination!

  14. says

    Made this soup a few days ago with a few tweaks based on what was on hand and how lazy I can be at times with cooking – the biggest being I omitted coconut milk as I didn’t have any, and actually made this in the slow cooker, just threw everything in for 4 hrs on high and then blended. It sat for a few days in my fridge before I got around to enjoying it and in that time the flavours mingled amazingly together. I enjoyed it with a touch of fresh lemon juice and a side of fresh bread for lunch. Thanks for the keeper!

  15. Kimberly dean says

    Omg…. I just made this soup! It is amazing…. Thank you so much for giving me even more ideas and flavors to try. This recipe will definitely become a staple in my house :)


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