• Simple Moroccan Carrot Soup ft. January's Spice of the Month

January 01, 2018

Maybe one of your New Year's Resolutions this year is to eat more veggies, or maybe it's to try something new? With this recipe, you might be able to knock them both off your list! This soup is simple, satisfying and really delicious - as a bonus, it freezes well so you may want to consider making a double batch!

Ras el hanout is January's SPICE OF THE MONTH! It's a fragrant spice blend from North Africa - we hope you love cooking with it as much as we do!

Simple Moroccan Carrot Soup

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC


  • 1 lb. raw carrots peeled & chopped
  • 1 large onion coarsely chopped
  • 2 cloves of garlic crushed
  • 3 tsp. Ras el hanout (available in store at Well Seasoned)
  • 2 tbsp. of butter
  • 6 cups of chicken or vegetable stock
  • 1 small bunch of fresh cilantro, chopped
  • Sour cream or Greek style yogurt to serve
  1. In a medium sauce pan, add butter together with chopped onion and garlic, sauté until translucent, approximately 5 minutes over medium heat. Add the Ras el hanout and sauté another minute until fragrant, add the carrots and the stock & bring to a boil. Simmer 15 min or until the carrots are soft. Use a hand held blender, puree the soup to make it smooth & creamy. Serve with a dollop of sour cream or yogurt and a generous garnish of the chopped fresh cilantro.

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