I know it is technically the start of summer right now, but here in Southern California, we are experiencing June gloom. As someone who isn’t native to SoCal, I had no idea wtf June gloom was until I moved here. It is exactly how it sounds, for the month of June, sunny southern California takes on gloomy clouds for weeks on end. My first June here I was so confused, wasn’t California supposed to be sunny year round?! And especially for Summer. But nope, we are stuck with nonstop clouds, drizzling off and on, cold temperatures and seasonal depression until July comes around. The only thing to pull me out of this gloomy mood, is soup. So yes, even though it is the start of Summer, it is still soup season.

The soup that uplifted my mood this past week was this Moroccan carrot soup. This recipe had origins in a carrot cumin puree I used to make when I started cooking. I loved the combination of cumin and carrots, and still do. I decided to refine that puree and make it into a smooth, silky, soup with Moroccan spices and flavors.

This soup is a puree of vitamin rich carrots, broth, onions, spices, lemon and coconut milk to create a perfect balance of flavors. I am a huge fan of pureed soups that are packed with flavors, and this achieves just that. I add crispy baked / air fried chickpeas on top for a nice crunch and contrasting texture, which also makes for a great snack too.

This soup is great served hot, or chilled if it is already hot where you are! Definitely give it a try and let me know what you think!

@kellyscleankitchen

Team soup during the summer with this Moroccan Carrot Soup with crispy chickpeas 🥕 #soup #carrot #carrotsoup #recipe #healthyrecipe

♬ Choking on Flowers – Fox Academy
  • SERVINGS:  5
  • PREP TIME: 15 Mins
  • ACTIVE TIME: 35 Mins
  • TOTAL TIME: 50 Min

Ingredients:

  • 2 tsp cumin seeds
  • Olive oil
  • 1 white onion, diced
  • 8 cloves of garlic, minced
  • ½ inch ginger, minced
  • 1 lb carrots, peeled and thinly sliced
  • 4 cups chicken stock or vegetables stock
  • Salt 
  • 1 lemon, juiced
  • ½ cup coconut cream
  • Can of chickpeas, drained

Preparation:

STEP 1.

In a small pan or skillet, dry toast the cumin seeds until fragrant and golden brown. Remove from the pan and grind in a spice grinder until a powder forms, set aside.

STEP 2.

In a pot over medium heat, add the olive oil and saute the onion, salting as you go, until translucent, around 5 minutes. Add the minced garlic, ginger, and cumin and saute another two minutes. 

Add the carrots, chicken stock and season all over. Bring up to a simmer and simmer for 20 minutes until the carrots are tender.

STEP 3.

While the soup is simmering, make the crispy chickpeas. Drain the chickpeas and dry. Coat in a little bit of olive oil and salt. You can either air fry them at 400*F until crispy, or roast in the oven at 400*F until crispy, around 10-15 minutes.

STEP 4.

Check the carrots for fork tenderness, once they are very soft they are ready to be blended. Puree the soup in batches, or use an immersion blender to blend until smooth. Add back to the pot and whisk in fresh lemon juice, coconut cream and adjust seasoning accordingly.

STEP 6.

Serve topped with crispy chickpeas.

Print Friendly, PDF & Email Print Recipe