Moroccan Spiced Carrot Soup: A creamy, warming soup filled with spices and topped with crunchy kale crisps and pops of pomegranate.
I love a sunny day—don’t get me wrong. But sometimes when the sun is shining brightly in the winter, it can be a little deceiving.When I see the sun shining bright outside my window, my skin itches for the opportunity to soak up some of that Vitamin D.
Like this past Tuesday. The sunshine called to me so loudly that I decided I would enjoy my lunch basking in it. I stepped outside, immediately remembered it was January, and ran back in to hide from the cold.
So while I like sunny winter days, they can be a bit of a teaser. That’s all I’m saying.
That’s why it’s 100% necessary to transport myself to somewhere warm in the winter, if only through my dinner.
The best way to warm up a plate (or bowl) of food is to take an adventure through your spice rack. That’s how this Morrocan Spiced Carrot Soup came about.
I love experimenting with new flavors, and there’s no better way to elevate the flavor profile of ordinary, everyday food than with a generous helping of some warming spices. If you’re afraid to commit to an entire bottle of a spice before you’ve tried it, there are small packages that let you take a flavor for a spin.
My advice? Jump right in and embrace the chance to try something new. We’re all creatures of habit, and it’s easy to get stuck in a rut (especially a food rut.) Exploring new tastes will nudge you out of your comfort zone, and keep your taste buds excited.
Carrots are a staple ingredient in my kitchen, but they could use a little livening up sometimes. The need for a warm, spice-filled meal inspired me to makeover the ordinary carrot into something vibrant and exotic. Like taking a mental vacation to somewhere warm, where the sun doesn’t tease you out into freezing cold January air.
Plus, it gave me the perfect opportunity to toss in some of my favorite health giving spices, like turmeric and cinnamon. A delicious excuse to honor my body and my taste buds.
Multitasking at its tastiest.
There is a lot happening inside of this soup flavor-wise, but the toppings might be my favorite part (per usual). If you’ve never tried kale chips, this is the perfect opportunity. Kale chips are salty, and crunchy, and addicting… and let me remind you–they’re made of kale. Meaning a lapse in self-control that results in you polishing off a bowl of them just means you can tally up an extra serving of veggies.
But honestly, save a few to crumble over your soup. It’s totally worth it.
I crave a variety of colors and textures in my food, so I sprinkled some juicy pomegranate arils on with those kale crisps. Their pop of sweet is perfect with the mellow heat coming from the soup. And they look like little jewels, and that makes my inner 10 year old girl excited.
Winter days call for a little perking up. And this bowl full of warm flavors is just what your sun deprived body is asking for!
- 1 medium onion
- 2-3 cloves garlic
- about 3 cups chopped carrots
- 1/2 can diced tomato
- 2 tsp turmeric
- 1 tsp ginger
- 1 tsp paprika
- 1 tsp cinnamon
- 1 can light coconut milk (2 cups)
- 1.5 cups broth
- olive oil
- sea salt and pepper
- half bunch kale
- 1 tbs coconut oil
- 2 tsp curry powder
- sea salt
- squeeze of lemon
- pomegranate arils
- Preheat oven to 350
- Wash kale, and remove thick stalk and veins. Tear or cut into smaller pieces. Using a paper towel, dry leaves very thoroughly, this will help to get a crispy kale chip. Arrange dried kale leaves in a single layer on a baking sheet.
- In a small bowl, melt coconut oil and mix in curry powder. Drizzle over the top of the kale and toss to coat, rubbing oil into leaves to insure all surfaces are well oiled. Sprinkle with sea salt, a squeeze of lemon, and additional curry powder for a more pronounced curry flavor.
- Place kale into oven for 10-15 minutes, checking after 10 to make sure it is not getting too crispy. Remove and transfer to a paper towel, chips will crisp as they cool.
- While kale chips cook, chop onion, and carrots, and garlic.
- Heat a drizzle of olive oil in a stock pot over medium heat, adding onions, carrots, and a sprinkle of sea salt. Sautee for about 10 minutes, then add garlic, continuing to cook for an additional 2 minutes.
- Next, add remaining soup ingredients, bring to a boil. Reduce heat to a simmer and cook, covered, for an additional 15-20 minutes.
- Remove soup from stove top and blend until smooth using and immersion blender, or adding in portions to a standing blender.
- Pour soup into bowls and garnish with yogurt, pomegranate, and kale crisps
*This soup gets a hint of sweetness from the carrots and onions, but if you prefer a slightly sweeter soup you can add a touch of honey *Roasted garlic will add an additional depth of flavor and sweetness, if you have time to prepare. *For a lighter soup, you can use 1.5 cups light coconut milk and 2 cups broth.
Give your body what it is asking for! Trust me, it will thank you for it!
Don't let me do all the talking! Let me know what you think in the comments.