Velvety Moroccan Carrot & Chickpea Soup with Harissa
Teresa Rodriguez
Carrot Soup
A warmly spiced Moroccan carrot and chickpea soup, silky blended with harissa and lemon.
Nutrition (per serving)
This soup sings of carrots — sweet, caramelized, and bright — warmed by Moroccan spices and anchored with creamy chickpeas. It’s the kind of bowl that hugs you from the inside: silky when blended, with little bursts of texture from whole chickpeas and a tangy finish from lemon and harissa.
I drew inspiration from Moro-style soups and North African spice blends, keeping the flavors honest and approachable: cumin, coriander, smoked paprika and a touch of harissa for heat. It’s simple to pull together but tastes like you’ve been simmering it all day.
The technique is forgiving: sauté your aromatics, simmer until the carrots are tender, then blend to the texture you love — fully smooth or slightly rustic. A splash of coconut milk or a swirl of yogurt makes it luxuriously silky, and toasted pistachios add a crunchy counterpoint.
Make it for weeknight dinners, pack it for lunches, or serve it to guests as an elegant starter. It reheats beautifully and freezes well, so double the batch and keep a jar in the freezer for cozy nights when you need comfort fast.
Ingredients
- Carrots, peeled and chopped:1.5 lb
- Olive oil:2 tbsp
- Yellow onion, chopped:1 piece
- Garlic cloves, minced:3 pieces
- Fresh ginger, minced:1 tbsp
- Ground cumin:2 tsp
- Ground coriander:1 tsp
- Smoked paprika:1 tsp
- Turmeric:1/2 tsp
- Tomato paste:1 tbsp
- Canned chickpeas, drained and rinsed:15 oz
- Vegetable broth:4 cups
- Coconut milk (light or full-fat), optional:1/2 cup
- Harissa paste (or to taste):1 tsp
- Lemon juice:2 tbsp
- Salt:1 1/2 tsp
- Black pepper:1/2 tsp
- Plain yogurt, for serving (optional):1/2 cup
- Fresh cilantro, chopped, for garnish:1/4 cup
- Toasted pistachios or cumin seeds, chopped, for garnish:2 tbsp
Instructions
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Heat olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt; sauté until translucent, about 5 minutes.
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Stir in the minced garlic and ginger and cook 1 minute until fragrant. Add ground cumin, coriander, smoked paprika and turmeric; cook, stirring, about 30–45 seconds to bloom the spices.
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Add the chopped carrots, tomato paste, drained chickpeas and vegetable broth. Bring to a simmer, cover, and cook until the carrots are very tender, about 20 minutes.
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Remove the pot from heat. Use an immersion blender to blend the soup until smooth or leave it slightly chunky — alternatively, carefully transfer in batches to a blender and puree until desired texture.
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Return the soup to low heat. Stir in the coconut milk (if using), harissa, and lemon juice. Taste and season with salt and black pepper, adjusting harissa for more heat.
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Simmer gently for 2–3 minutes to meld flavors. If the soup is too thick, thin with extra broth or water to reach your preferred consistency.
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Ladle into bowls and garnish with a dollop of yogurt, a drizzle of olive oil, chopped cilantro and toasted pistachios or cumin seeds. Serve with lemon wedges on the side.
Tips & Notes
- Adjust heat with harissa — start small and add more at the end to control spiciness without overcooking.
- For a nuttier depth, roast the carrots at 425°F for 20 minutes before simmering to intensify their sweetness.
- This soup freezes well. Cool completely, transfer to airtight containers, and freeze up to 3 months.
- If you prefer a thinner broth, reserve 1 cup of the broth before blending and add it back in gradually.
