Name: Roasted Ras El Hanout Carrot Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Moroccan
Ingredients: 500g (17.6oz) of carrots; 1 onion, finely diced; 1 tablespoon of ras el hanout; 1 tablespoon of olive oil; 1 tablespoon of honey; 5 cloves of garlic; 4 cups of stock to blend; ¼ cup (60ml) of single cream; handful of coriander; 40g (1.4 oz) of low calorie bread of choice; olive oil spray; ¼ teaspoon of paprika; ¼ teaspoon of garlic powder; pinch of salt

Jump to Recipe

This Roasted Ras el Hanout Carrot Soup is a simple soup that is full of flavour. Roasting the carrots brings out their natural sweetness, while the ras el hanout adds a warm, gentle spice. It blends into a smooth and comforting soup that is perfect for colder days.

Roasted Ras el Hanout Carrot Soup in cream saucepan with ladle topped with coriander

This is an easy recipe that works well for lunch or a light dinner, especially with some crusty bread on the side. The roasted carrots give it a lovely depth of flavour, and the spice mix makes it a little different from a classic carrot soup. It is cosy, tasty and great if you want something warming and satisfying. For a delicious finishing touch, the lower calorie homemade croutons, add a lovely crunch, but if I want an even more filling meal, I will often add some protein to the too, like some cooked chicken.

Calories in Roasted Ras El Hanout Carrot Soup

This recipe serves 4 and is 310 calories per serving.

If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

Ingredients Notes

To make this recipe you will need the following ingredients:

Carrots: The main ingredient in this soup, bringing natural sweetness and a gorgeous vibrant colour. Roasting them really helps deepen the flavour and gives the soup a richer taste.
Onion: Adds a lovely savoury base to the soup and balances the sweetness of the carrots perfectly.
Ras el hanout: A warm, fragrant spice blend that gives this soup its delicious flavour and a slightly different twist from a classic carrot soup.
Olive oil: Helps everything roast nicely and adds a little richness to the finished soup.
Honey: Just a little helps enhance the sweetness of the carrots and encourages a touch of caramelization as they roast.
Garlic: Adds extra depth and works beautifully with the ras el hanout for a really flavourful soup.
Stock: Used to blend the soup to your desired consistency while adding extra savoury flavour.
Single cream: Stirred through at the end for a creamy, silky finish.
Coriander: Adds a fresh burst of flavour and is the perfect finishing touch when serving.
Bread: Used to make the homemade croutons, adding a delicious crispy topping to the soup.
Low calorie spray: A lighter way to help the croutons crisp up beautifully in the oven or air fryer.
Paprika: Adds a gentle warmth and extra flavour to the croutons.
Garlic powder: Gives the croutons a lovely savoury boost that pairs so well with the soup.
Salt: Helps bring out all the flavours and seasons the croutons perfectly.

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions

two white bowls with servings of Roasted Ras el Hanout Carrot Soup topped with homemade croutons and cilantro

Variations and Substitutes

This soup is easy to adapt with whatever you have. You can swap some of the carrots for sweet potato, butternut squash or parsnips for extra sweetness and flavour. A little red pepper or celery also works well for added depth.

To make it more filling, add some cooked lentils or chickpeas. You can blend them in for a thicker texture or leave them whole for a more chunky soup. For a dairy free version, swap the cream for coconut milk, and if needed you can replace the honey with maple syrup. If you do not like coriander, flat leaf parsley is a good alternative.

Tips for Blending Soup

A handheld immersion blender works absolutely fine for this soup and is the easiest option, especially if you are blending it straight in the pot. If you want the soup to be really smooth and silky, a countertop blender is usually more efficient and will give you the smoothest finish.

If you do not like completely smooth soups, you can simply blend half and leave the rest unblended for a bit more texture. Just be very careful when blending hot liquid, as it can splash and cause burns. If using a countertop blender, blend in batches and do not overfill it.

How to Serve

There are lots of ways to serve this soup, depending on whether you want to keep it simple or make it a little more filling.

Enjoy just as it is with the homemade croutons on top for a little added crunch.
Serve with your favourite low calorie bread on the side, such as a small ciabatta.
My garlic naan recipe is also a great option to serve alongside.
Add extra protein with toppings like roasted or cooked chickpeas.
Cubes of feta are a great choice if you want a creamy, salty topping.
My personal favourite is some cooked seasoned chicken or sausage for a more filling meal.

close up of white bowl with serving of Roasted Ras el Hanout Carrot Soup topped with homemade croutons, cooked chicken and cilantro

Storing, Freezing and Reheating

Storing
Allow the soup to cool completely before transferring to an airtight container. Store in the fridge for up to 3 days. Keep the croutons separate in an airtight container at room temperature so they stay nice and crisp.

Freezing
The soup can be frozen once fully cooled. Portion into freezer-safe containers and freeze for up to 3 months. I recommend freezing the soup without the croutons, as they will lose their crispness. It is best to make the croutons fresh when serving, or store any leftover croutons separately at room temperature if using within a few days.

Reheating
Reheat the soup gently on the stovetop over a medium-low heat, stirring occasionally, until piping hot throughout. You can also defrost overnight in the fridge first if preferred. If the soup has thickened slightly, just add a splash of extra stock to loosen it. Add the croutons only when serving so they keep their crunch.

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close up of white bowl with serving of Roasted Ras el Hanout Carrot Soup topped with homemade croutons, and cilantro

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Recipe Card

Yield: Serves 4