Skip to content

Spicy Moroccan Carrot & Cumin Soup


Preparation 10 minutes

 Cooking 50 minutes  

4 medium bowlfuls 

Anthea Amore, Organic Passion Catering

Spicy Moroccan Carrot & Cumin Soup
A classic Moroccan combination, carrot and cumin seeds, makes for perfect pairing. The sweet woodiness of carrots lends itself desirably to the aromatic, slight bitterness of cumin. And the toasted seeds and currants that top this soup add another nutritious layer, some terrific texture and flavour contrasts, plus a bit more substance. Happy colour, tasty soup! 



  1. Place the carrot, sweet potato, onion, spices, garlic, filtered water and salt in a large saucepan and bring to the boil on a medium heat.
  2. Reduce heat and simmer for 45 minutes or until carrot is soft and mushy.
  3. Remove from heat and add coconut milk.
  4. Blend soup with a stick blender until smooth and keep warm.
  5. Meanwhile, dry-fry sesame seeds, pepitas and sunflower seeds in a medium frying pan on a medium heat for 1-2 minutes or until lightly golden, stirring frequently to prevent burning.
  6. Remove from heat and allow seed mix to cool, then stir in currants.
  7. Divide the soup into bowls, then scatter with toasted seed and currant mix.

For more recipes and to purchase 'Passion' or ‘Hungry’ with over 150+ recipes go to @organicpassion (insta)