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Moroccan Roasted Carrot Soup

Moroccan Carrot Soup

Another soup, already? Yep. Sorry about it, but…

I’ve been hit by, I’ve been hit by, a smooth (soupy) criminal.

Soup has now robbed my kitchen and all my recipe idea brain space. After that first bowl last week, on one of the first fully chilly fall nights, my mind was stolen. More soup, please.

Moroccan Carrot Soup

I hope you can get on board with that. And if you’re skeptical, let me tell you why it’s a good idea.

The best of fall’s harvest is in. Soup is gladly here to take it all in, and to fill you up and warm you up without weighing you down before the holidays.

For a hearty, yet light meal to welcome in autumn, I can’t think of anything better than soup.

Which means, I’m serving up two of those spoon-ready recipes in a row. Hope you can handle it. High five to you if you’re more than ready.


This is one of my more favorite carrot soups I’ve had in awhile. It’s layered with flavor stemming from two main components: the caramelization from the roasted veggies and the toasted hints from the cumin.

Roasted Carrots
Buying the whole cumin seed and grinding it yourself is well worth the extra step. After toasting up those seeds in your skillet, you’ll see why. The fragrance they give off needs no explanation written out here on this blog.

Bottle that up and place it in a spray bottle, and you bet I’d spritz that all around my house. Likely on my clothes, too.

Moroccan Roasted Carrot Soup

If you don’t have a spice grinder, a coffee grinder will just as well do the trick to quickly grind up your toasted cumin seeds.

Their slight smokiness goes so well with the natural sweetness that radiates from earthy roasted carrots. Add a tangy dollop of yogurt to the mix, and it’s like heaven in a bowl.

Or a smooth criminal, that’ll try to steal your bowl, or mind, for the next few days.

Toasted Cumin

Healthful yet so tastefully satisfying, it’s likely I’ll be making this again soon. Don’t worry, it won’t show up on the blog again. Although, I can’t say the same for another soup soon.

High five again if you’re okay with that.

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Carrot Soup with Tahini and Roasted Chickpeas

Carrot Soup with Tahini and Roasted Chickpeas

After dodging glaciers all week and layering up till I could’ve been mistaken for the Pillsbury doughboy, today I’m hitting you with another soup recipe. There were one too many icy bike rides taken to work this past week. All called for soup immediately upon return home. Here it is.

Carrot Soup with Tahini and Roasted Chickpeas

‘Tis the season for complaints about the weather, long movies, hibernation and honey. Maybe you should call me Pooh Bear rather than the Pillsbury Doughboy. I hear he likes raw honey in his Earl Grey tea, too.

‘Tis also, of course, the season for soup, and always the season for tahini. Naturally, the two form a partnership in this warming bowl, inspired by a glimpse at Smitten Kitchen. Cue the wedding bells and tears of joy, please.

Carrot Soup with Tahini and Roasted Chickpeas

This is hands-down one of my favorite soups I’ve had yet this season. It’s creamy and sweet from the carrots, and hit with a contrasting tang from a little Greek yogurt and squeeze of lemon. Then it’s topped with a satisfying drizzle of tahini and roasted chickpeas to add in some texture. Seriously ? it has everything going for it.

By the end of his bowl, I caught my friend clanging around his soup spoon as if it were a percussion instrument. Picture a more obnoxious version of a triangle. This soup is that good. It brings music to the ears – good or bad. And is worth every last minute of poorly played instrumentation you might have to endure.


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