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Moroccan Carrot Soup with Harissa Relish | Taste & Tipple

Moroccan Carrot Soup with Harissa Relish

Course Soup
Cuisine Moroccan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6



  • ½ tsp cumin seeds
  • ½ tsp caraway seeds
  • ½ tsp chili flakes
  • ½ cup chopped jarred piquillo peppers
  • ¼ tsp finely grated garlic
  • 1 tbsp extra virgin olive oil
  • Salt to taste


  • 2 tbsp extra virgin olive oil
  • 2 onions chopped
  • 2 cloves garlic thinly sliced
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground ginger
  • tsp cinnamon
  • lbs carrots peeled, chopped
  • 6 cups vegetable stock preferably homemade
  • 1 tsp fresh lemon juice
  • Salt and freshly ground pepper to taste
  • Plain yogurt and cilantro leaves to garnish


  1. For the harissa relish, place cumin and caraway seeds in small frying pan over medium heat. Toast, shaking pan occasionally, until lightly browned and fragrant, 2 to 3 minutes. Remove from heat and add chili flakes. Toast for 10 seconds. Transfer to plate to cool.
  2. In a spice grinder or with a mortar and pestle, coarsely grind cooled spices. Add to bowl with piquillo peppers, garlic, olive oil and salt. Mix. Transfer to airtight container. (Relish will keep in fridge up to 1 week. Bring to room temperature before serving.)
  3. For the soup, heat oil in a large pot over medium heat. Add onions. Cook, stirring occasionally, until soft and just starting to brown, 8 to 10 minutes. Add garlic. Cook 1 minute. Add spices. Cook 30 seconds. Add carrots and stock. Raise heat to high. When it comes to a boil, reduce to a simmer and cook until carrots are soft, about 20 minutes. Working in batches, purée soup in a blender until smooth. Transfer to a clean pot. Stir in lemon juice. Season with salt and pepper. Keep warm over a low heat.

Recipe Notes

Recipe from: Vellend, Eric. "Moroccan Carrot Soup with Harissa Relish and Yogurt." Food & Drink. Autumn 2017, p. .