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Moroccan Spiced Carrot Soup with Pomegranate and Curried Kale Crisps

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Moroccan Spiced Carrot Soup: A creamy, warming soup filled with spices and topped with crunchy kale crisps and pops of pomegranate. 

carrot soup 2_

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.

moroccan spices

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.  

carrot holdCarrots 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.

carrot soup 3_

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. 

pomegranate box

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!

Moroccan Spiced Carrot Soup with Pomegranate and Curried Kale Crisps

Total Time: 40 minutes

4 servings


    For the soup
  • 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
    For kale crisps
  • half bunch kale
  • 1 tbs coconut oil
  • 2 tsp curry powder
  • sea salt
  • squeeze of lemon
    For serving
  • pomegranate arils
  • yogurt


    For the kale
  1. Preheat oven to 350
  2. 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.
  3. 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.
  4. 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.
    For the soup
  1. While kale chips cook, chop onion, and carrots, and garlic.
  2. 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.
  3. Next, add remaining soup ingredients, bring to a boil. Reduce heat to a simmer and cook, covered, for an additional 15-20 minutes.
  4. Remove soup from stove top and blend until smooth using and immersion blender, or adding in portions to a standing blender.
  5. 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.


carrot soup 1-2

 Give your body what it is asking for! Trust me, it will thank you for it!



15 responses to “Moroccan Spiced Carrot Soup with Pomegranate and Curried Kale Crisps”

  1. I’m right there with ya sister – the best part about a creamy soup is a nice crunchy topping. LOVE the pomegranate seeds and crispy kale idea! Carrot soup is one of my faves, and I’ve never tried it Moroccan-style! Definitely putting this on my to-make list 🙂

    Have a great weekend!

  2. Holy Deliciousness! So much to love about this Moroccan spiced carrot soup. I bet pomegranate arils go brilliantly well with the addition of curried kale. Perfect winter stuff—cozy and comfy! And, I always love your photographs Allyson! 🙂

  3. This looks gorgeous and sounds delicious! For some reason, though, it doesn’t say the amount for the ginger, paprika and cinnamon in the soup or the amount of Coconut oil for the kale chips, it just says tsp or tbs. I can make guesses (and it would probably be fun to experiment!), but I was wondering if you could include the measures or if that was deliberate. I’ve tried loading the page in multiple browsers, too, in case that was it for some reason. Thank you!

    • Hi Sarah, it’s just 1 teaspoon of those ingredients, I will add a one to make that more clear, sorry! And the amount of coconut oil is one tablespoon. Thanks for letting me know, hope you enjoy!

  4. Wow, Allyson this carrot soup looks mouthwatering. Your pictures are absolutely stunning, and I love the idea of pairing pomegranate with spicy carrot soup.

  5. […] 102. Moroccan Spieced Carrot Soup Savor the flavor of this carrot soup, which has been enhanced with traditional Moroccan spices. Turmeric, paprika, and cinnamon round things out here, and they’ve served it up with a side of kale crisps for additional flavor. You can also add pomegranates to the soup as a garnish which provides extra nutrition and gives it a nice color contrast. This is a fitting example of the caliber of foods you can make while still following the Paleo lifestyle. […]

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