Moroccan Spiced Roasted Carrot And Coconut Soup Wit

Name: Moroccan Spiced Roasted Carrot And Coconut Soup With Sriracha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Moroccan spice rub; 4 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon chili powder; 1 teaspoon sweet paprika; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cayenne; 1/8 teaspoon ground cloves; Carrot Coconut Soup; 1/2 cup butter, divided; 1.5 pounds baby carrots; 2 onions, diced; 13.5 ounces coconut milk (1 can); 2 cups chicken broth (can use vegetable broth to keep it vegetarian); 2 tablespoons sriracha

Servings: persons

Moroccan spice rub
4 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
1 teaspoon sweet paprika
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground cayenne
1/8 teaspoon ground cloves
Carrot Coconut Soup
1/2 cup butter, divided
1.5 pounds baby carrots
2 onions, diced
13.5 ounces coconut milk (1 can)
2 cups chicken broth (can use vegetable broth to keep it vegetarian)
2 tablespoons sriracha

1
Preheat oven to 375 degrees F.
2
Toss the carrots with 1/4 cup of melted butter and 2/3 of the Moroccan spice blend.
3
Put the carrots on a sheet tray or in a roasting pan and roast in the oven for 45-55 minutes. Halfway through, toss the carrots to prevent burning.
4
While the carrots are roasting, caramelize the diced onion in a stock pot or dutch oven with the remaining 1/4 cup of butter. The onions caramelize for as long as the carrots are in the oven. You are aiming for a deep, rich color.
5
Once the carrots are roasted, take them out of the oven and put them into the pot with the onions. Stir to incorporate.
6
Add the coconut milk, broth, and sriracha, and simmer gently for 10-15 minutes.
7
Either using an immersion blender or normal blender, blend the soup. When done with an immersion blender, there is a bit more grittiness to the soup. The normal blender really makes it smooth and creamy.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Moroccan spice rub, 4 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon chili powder, and more.

Yes, Moroccan Spiced Roasted Carrot And Coconut Soup With Sriracha falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Spiced Roasted Carrot And Coconut Soup With Sriracha

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions