Mom's Spiced Carrot Soup

Mom’s spiced carrot soup turns six carrots and a few pantry spices into something that punches well above its ingredient list. The Moroccan-leaning blend of cumin, coriander, cinnamon, and cayenne wakes up carrots’ natural sweetness in a way that plain creamy carrot soups never manage. The cinnamon especially does the work, making the whole pot taste richer and warmer than it has any right to be.

Simmer the sliced carrots in just half a cup of broth with the butter first. Cooking them tight in their own moisture concentrates the flavor before any liquid dilution. Then puree, return to the pot, and finish with the rest of the broth and the spices.

The spices go in after the puree, not before. Blooming them in the warm soup pulls out their oils without burning.

Kitchen Tips

• Use a high-speed blender for the silkiest texture, otherwise pass through a sieve after pureeing
• Toast whole cumin and coriander seeds first if you have them. The flavor jumps significantly.
• Make ahead: this soup tastes even better the next day after the spices settle
• Garnish with a swirl of yogurt and chopped cilantro for a restaurant finish
• Use vegetable broth in place of chicken to make it fully vegan

Variations

• Add a 2-inch knob of grated fresh ginger with the spices for sharper bite
• Stir in ½ cup coconut milk at the end for a creamier, slightly sweet version
• Top with toasted pumpkin seeds and a drizzle of olive oil for crunch