Moroccan Carrot Soup

Gluten Free
Health score
14%
Moroccan Carrot Soup
45 min.
2
349kcal
100%sweetness
32.44%saltiness
48.33%sourness
63.94%bitterness
3.77%savoriness
27.53%fattiness
0%spiciness

Suggestions

This Moroccan carrot soup is a delicious and healthy dish that's perfect for a cozy night in. With a blend of spices and a hint of sweetness, it's a flavorful and comforting soup that will leave you feeling satisfied. The soup is also gluten-free and can be easily adapted to suit your taste preferences. You can garnish it with a dollop of sour cream or yogurt and a sprinkle of toasted cumin for an extra touch of flavor and texture.

This soup is not only tasty but also nutritious. It's packed with vitamins and minerals, including vitamin A, vitamin C, and potassium. The carrots provide a good source of fiber, and the spices add a range of health benefits too. For example, cumin is known for its digestive properties, while allspice has anti-inflammatory properties. This soup is a well-rounded and nourishing option that will warm you from the inside out.

The recipe is straightforward and simple to follow, making it accessible for home cooks of all skill levels. It's a great option if you're looking for a hearty and healthy meal that doesn't require a lot of time or effort. You can easily prepare it ahead of time and reheat it when you're ready to serve. So, if you're seeking a flavorful and nutritious soup to add to your repertoire, this Moroccan carrot soup is an excellent choice.

Ingredients

  • tablespoons butter 
  • cup onion yellow chopped
  • pound carrots peeled cut in ½- inch dice ( 2 ⅔ cups)
  • 2.5 cups chicken stock low-sodium
  • 1.5 teaspoons cumin seeds 
  • tablespoon honey 
  • tablespoon juice of lemon fresh
  • 0.1 teaspoon allspice 
  • servings salt and pepper 
  • 0.5 cup yogurt plain sour for garnish

Equipment

  • bowl
  • frying pan
  • sauce pan
  • ladle
  • whisk
  • blender

Directions

  1. Melt butter in a large sauce pan over medium-high heat.
  2. Add onion; saute for 2 minutes.
  3. Mix in carrots and broth. Bring to boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
  4. Stir cumin seeds in a small skillet over medium-high heat until fragrant, about 4 5 minutes. Finely grind in a spice mill.
  5. Remove soup from heat. Puree in batches in a blender until smooth. Return to sauce pan.
  6. Whisk in honey, lemon juice and allspice. Season with salt and pepper.
  7. Ladle soup into bowl.
  8. Sprinkle with toasted cumin, or mix cumin and sour cream in a small bowl and dollop on top.
  9. Serve.

Nutrition Facts

Calories349kcal
Protein12.3%
Fat38.86%
Carbs48.84%

Properties

Glycemic Index
107.55
Glycemic Load
13.94
Inflammation Score
-10
Nutrition Score
21.304782608696%

Flavonoids

Eriodictyol
0.37mg
Hesperetin
1.09mg
Naringenin
0.1mg
Apigenin
0.01mg
Luteolin
0.27mg
Isorhamnetin
4.01mg
Kaempferol
1.06mg
Myricetin
0.12mg
Quercetin
16.74mg

Taste

Sweetness:
100%
Saltiness:
32.44%
Sourness:
48.33%
Bitterness:
63.94%
Savoriness:
3.77%
Fattiness:
27.53%
Spiciness:
0%

Nutrients percent of daily need

Calories:349.45kcal
17.47%
Fat:16.1g
24.77%
Saturated Fat:9.14g
57.15%
Carbohydrates:45.53g
15.17%
Net Carbohydrates:37.59g
13.67%
Sugar:26.23g
29.15%
Cholesterol:38.06mg
12.69%
Sodium:563.29mg
24.49%
Protein:11.47g
22.93%
Vitamin A:38320.84IU
766.42%
Potassium:1235.9mg
35.31%
Vitamin B3:6.51mg
32.54%
Fiber:7.94g
31.75%
Vitamin K:31.44µg
29.94%
Vitamin C:22.73mg
27.55%
Phosphorus:261.27mg
26.13%
Manganese:0.49mg
24.67%
Vitamin B6:0.47mg
23.56%
Vitamin B2:0.34mg
20.2%
Calcium:198.51mg
19.85%
Folate:64.9µg
16.23%
Copper:0.31mg
15.4%
Vitamin B1:0.22mg
14.42%
Iron:2.56mg
14.21%
Magnesium:52.12mg
13.03%
Vitamin E:1.94mg
12.9%
Vitamin B5:0.99mg
9.88%
Zinc:1.45mg
9.67%
Vitamin B12:0.55µg
9.09%
Selenium:2.29µg
3.27%
Source:Foodista