Moroccan Carrot Soup

11 Sep

Serves 6

A few weeks ago we landed in Marrakech, where the evening temperature was 118F/48C degrees! Needless to say that this chilled soup was the perfect dish to cool down on. It is very easy to prepare and not only a nice starter but also a great, healthy snack in between meals.


3 cups/750ml of orange juice

2 cups/280gr of carrots, washed & finely grated

½  cucumber, peeled & finely grated

1 tbsp. of raw cane sugar

a pinch of cinnamon


Wash and finely grate the carrots, peel and finely grate the cucumber and mix together in a bowl. Pour in the orange juice and mix in one tablespoon of sugar and a pinch of cinnamon. Refrigerate the soup for at least two hours before serving. The soup can be stored in the refrigerator for up to three days.

Bon Appetite 😉


3 Responses to “Moroccan Carrot Soup”

  1. alphabetstory September 11, 2012 at 10:06 pm #

    I like your soup blog–I accidentally found your site and am so glad to have visited. Hope to try some of your soups.

    • Claire's Soups September 12, 2012 at 10:50 am #

      Dear Alphabetstory,
      Welcome to I love soup!
      I’m very happy you stumbled upon
      the website so we can share
      our passion for soup.
      Hoping to see you around,
      All the best, Claire


  1. Only Purple Carrots before the 17th century | - September 14, 2012

    […] Moroccan Carrot Soup […]

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