Carrot Soup with North African Spices

Adapted from Fields of Green by Annie Somerville

Carrot Soup

Cumin and coriander with a hint of red pepper leaves a warm feeling in the back of your throat.  Fresh ginger, orange juice, and red pepper flakes make this soup shine.  Sweet potato creates a silkiness and just a hint of sweet. 

 A swirl of fat-free half and half can be added if you’re not creating a vegan delight! 




5 c. salt-free Frontier vegetable broth

1 T. olive oil

1 med yellow onion, thinly sliced (about 1 ½ cups)


4 small garlic cloves, minced

1 ½ t. cumin seed, toasted and ground

1 t. coriander seed, toasted and ground

1 t. red pepper flakes, toasted and ground

3 t. fresh grated ginger

2 lbs carrots, peeled and thinly sliced, about 7 cups

1 med sweet potato, thinly sliced, about 1 cup

½ c. fresh orange juice

2 T. coarsely chopped cilantro


In a dry pan, toast the cumin and coriander seed with the red pepper flakes, set aside.  Heat the olive oil in a soup pot and add the onion and ½ t. salt.  Saute over medium heat until it begins to release its juices, about 5 min, then add the garlic, cumin, coriander, ginger and red pepper flakes. Cook until the onion is very soft, about 10 minutes, adding a little stock if it sticks to the pan.

Add the carrots, sweet potato, 1 t. salt and 4 c. vegetable broth.  Bring to a gentle boil, then reduce heat, cover and simmer until the carrots are very tender, about 15 minutes.  Puree the soup in a blender or food processor until smooth, adding 1 c. vegetable broth.  Return to the pot, add the orange juice, and thin with additional vegetable broth, if needed, to the desired consistency.  Season with salt to taste and for additional heat, a pinch or two of cayenne.  Garnish each serving with a sprinkle of cilantro.

 Makes 9 – 10 cups.

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