Creamy Moroccan carrot soup seasoned with za'atar and topped with cinnamon hazelnuts and a lemon yogurt swirl. With white beans blended in, this bright comforting soup is filling and flavorful.
4.93 from 13 reviews
Ingredients
Moroccan Carrot Soup
2½teaspoonsground sumac
2½teaspoonssesame seeds
2½teaspoondried thyme
½teaspoonkosher salt
3tablespoonsextra virgin olive oil, divided
½medium yellow onion, chopped
1large garlic clove, minced
2lbscarrots, sliced into ¼-inch thick rounds
2tablespoonspure maple syrup
4cupvegetable broth, I use veggie bouillon
2cupswater
1 15.5-ouncecan cannellini beans, drained and rinsed
½teaspoonkosher salt
2tablespoonsfresh lemon juice
1tablespoonghee
Fresh thyme, for garnish (optional)
Lemon Yogurt
½cupGreek or Icelandic yogurt, or vegan yogurt of choice
1½tablespoonsfresh lemon juice
Pinchkosher salt
Cinnamon Toasted Hazelnuts
¼cupchopped toasted hazelnuts
1teaspoonmelted ghee
Pinchground cinnamon
INSTRUCTIONS
In a small bowl, mix together the sumac, sesame seeds, thyme, and salt. You'll use 1½ tablespoons of this za'atar in the soup and reserve the rest for garnish. Set aside.
In a large sauce pan, heat 1 tablespoon olive oil over medium heat until it begins to shimmer. Add the onion and cook, stirring until it begins to soften, but does not yet brown, about 5 minutes. Add the garlic and cook, stirring, for 1 more minute.
Add the remaining 2 tablespoons olive oil, carrots, and 1½ tablespoon of the mixed za'atar seasoning. Cook, stirring, for 6-8 minutes, until the carrots begin to soften, but do not brown. Reduce the heat, if needed.
Stir in the maple syrup then add the broth, water, cannellini beans, and salt. Bring to a boil over medium-high heat then reduce heat until the soup simmers. Simmer, uncovered, until the carrots tender when pierced with a fork, 25-30 minutes.
Meanwhile, prepare the lemon yogurt and toasted hazelnuts. For the lemon yogurt, whisk together the yogurt, lemon juice, and salt. Set aside.
For the cinnamon-toasted hazelnuts, toss the hazelnuts with cinnamon and ghee. Set aside.
Remove soup from heat and puree the soup until completely smooth either with an immersion blender or working in batches with a blender or food processor. Return the soup to the pot and stir in the lemon juice and ghee. Taste and adjust the seasoning to your liking.
Serve warm topped with a swirl of lemon yogurt, cinnamon-toasted hazelnuts, a sprinkling of the remaining za'atar, and fresh thyme.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.