Moroccan Vegetable and Almond Soup
A warming, aromatic North African soup built on chickpeas, carrots, and creamy ground almonds, layered with warm spices—cinnamon, ginger, cumin, and turmeric—and brightened with fresh cilantro. Serve with crusty bread for scooping.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 servings (about 6 cups soup)
Steps
Before you start
- Have all ingredients prepped and measured before you begin
- Use good-quality ground almonds or grind whole almonds in a spice grinder if you prefer fresher flavor
Sauté aromatic base
- Heat the olive oil in a large pot over medium heat for 1 minute.
- Add the diced onion and cook, stirring often, for 5–6 minutes until softened and translucent.
- Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
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Ready when: Onion softened and translucent; garlic and ginger fragrant
Tip: Ginger and garlic burn quickly; add them after the onion and stir constantly to avoid bitterness.
Bloom spices
- Add the cumin, cinnamon, and turmeric to the pot.
- Stir constantly for 1 minute to toast the spices and coat them in the oil.
- You'll smell a rich, warm aroma—this blooming step deepens the flavor.
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Ready when: Spices fragrant and evenly distributed
Tip: Toasting whole or ground spices in oil releases their essential oils and prevents a raw, dusty taste.
Add carrots and broth
- Add the diced carrots to the pot, stirring to coat them in the spiced oil.
- Pour in the vegetable broth and bring to a boil over medium-high heat, stirring occasionally.
- Once boiling, reduce the heat to medium-low to maintain a gentle simmer.
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Ready when: Broth comes to a boil; carrots start to soften
Tip: Keep the heat at a gentle simmer to avoid evaporating too much liquid; adjust burner as needed.
Simmer and soften
- Maintain a gentle simmer for 10 minutes, stirring occasionally, until the carrots are fork-tender.
- The carrot pieces should break apart easily when pierced.
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Ready when: Carrots are very soft and break easily when pierced with a fork
Tip: Stir every 2–3 minutes to ensure even cooking and prevent the bottom from sticking.
Add chickpeas and almonds
- Stir in the drained chickpeas.
- In a small bowl, whisk the ground almonds with 3 tablespoons (45 ml) of the hot broth from the pot to create a smooth paste, then stir this mixture into the soup.
- This prevents lumps and helps the almond flavor distribute evenly.
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Ready when: Almonds fully incorporated with no visible lumps
Tip: Tempering the ground almonds in hot broth first prevents them from clumping into hard bits in the cold soup.
Simmer to blend flavors
- Simmer the soup gently for 5–7 minutes, stirring occasionally, to let all the flavors meld and the almond cream enrich the broth.
- The soup should smell deeply spiced and smell faintly sweet from the almonds.
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Ready when: Soup is creamy and fragrant; no raw-spice taste
Tip: If the soup is too thick, add a splash of broth; if too thin, let it simmer uncovered a minute or two longer.
Season and finish
- Taste the soup and season with sea salt and black pepper to your liking.
- Squeeze in the lemon juice (about 1–2 tablespoons / 15–30 ml) and stir.
- The acidity brightens the warm spices and prevents the soup from tasting heavy.
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Ready when: Soup is well-seasoned and balanced in flavor
Tip: Add lemon juice gradually and taste as you go; you want a subtle tang, not an overly sour soup.
Serve
- Ladle the soup into bowls and top each with fresh cilantro.
- Serve hot with crusty bread on the side.
- A drizzle of good olive oil and a sprinkle of toasted almond slivers make elegant garnishes if desired.
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Tip: If the soup cools slightly as you eat, gently rewarm over low heat; do not boil, as prolonged heat can dull the fresh cilantro flavor.
Good to know
Tips
- Ground almonds are widely available but tend to oxidize; store in an airtight container in the refrigerator to keep them fresh. If using whole almonds, grind them just before cooking in a food processor or spice grinder for the best flavor.
- This soup freezes well and tastes even better the next day once the spices have fully mellowed and blended. Make a double batch and freeze half in portions for an easy lunch or light dinner.
- For a spicier version, add a pinch of cayenne pepper or a tiny pinch of saffron threads steeped in warm broth before adding—both are traditional Moroccan additions.
- Serve with warm flatbread, crusty baguette, or couscous on the side to soak up the rich, creamy broth.
Make ahead
Prepare the soup through step 6 and refrigerate in an airtight container for up to 3 days. Gently reheat on the stovetop over medium-low heat, stirring occasionally. Add cilantro and lemon juice fresh just before serving.
Storage & reheating
Room temperature: up to 1 hour. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months (thaw overnight in the refrigerator and reheat gently). The almond cream may separate slightly on reheating; stir well to recombine.
Substitutions
- raw unsalted almonds, finely ground → Raw sesame paste (tahini) or sunflower seed butter. Use the same amount; both add creaminess and richness. Sesame will add a slightly earthier note; adjust lemon juice to balance.
- canned chickpeas, drained and rinsed → Cooked white beans or cannellini beans. Same quantity; the soup will be slightly less hearty but equally delicious. White beans are milder and let the spices shine.
- vegetable broth → Chicken broth or a light chicken and vegetable broth blend. Use the same amount; chicken broth adds savory depth if you prefer a less strictly vegetarian version.
- fresh cilantro → Fresh flat-leaf parsley or mint. Use the same amount; parsley is milder, while mint adds a cool, bright finish that complements the warm spices differently.
