Moroccan Carrot Soup

Name: Moroccan Carrot Soup
Prep time: 12 min
Cook time: 21 min
Total time: 33 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 6 chopped Carrots; 1 sliced Onion; 4 Garlic Clove; 1 tsp Cumin; 1/2 tsp Coriander; 1 tbs Olive Oil; 1/4 tsp Garam Masala; 1 tsp Lemon Juice

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Vegetarian recipe with Moroccan flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 52 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Step-by-step instructions

Preheat oven to 180° C.
Combine carrots, onion, garlic, cumin seeds, coriander seeds, salt and olive oil in a bowl and mix well. Transfer on a baking tray.
Put the baking tray in preheated oven and roast for 10-12 minutes or till carrots soften. Remove from heat and cool.
Grind the baked carrot mixture along with some water to make a smooth paste and strain in a bowl.
Heat the carrot mixture in a non-stick pan. Add two cups of water and bring to a boil. Add garam masala powder and mix. Add salt and mix well.
Remove from heat, add lemon juice and mix well.
Serve hot.

Why this works on a weeknight

Moroccan Carrot Soup lands at about 33 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Quick Soups & Stews collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Moroccan Carrot Soup actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥣 Quick Soups & Stews Vegetarian Moroccan Soup