Moroccan Carrot Soup

Soup Recipe


Carrot Soup

Goose and Gander Kitchen – Caledon



  • 1.5 tablespoon za’atar spice mix (alternatively, mix .5 tablespoon each of toasted sesame seeds, dried/rubbed thyme and ground sumac together)
  • ½ teaspoon kosher salt
  • 3 tablespoons extra virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 1 large garlic clove, minced
  • 2lbs carrots, sliced into 1/4-inch thick rounds
  • 2 tablespoons local maple syrup or honey
  • 4 cup vegetable broth (or chicken broth)
  • 2 cups water
  • 1/3 cup dried red or green lentils
  • ½ teaspoon kosher salt
  • 2 tablespoons fresh lemon juice


  • Fresh thyme sprigs
  • ½ tablespoon of za’atar mix
  • Plain yogurt
  • Dry roasted walnuts, pine nuts or pumpkin seeds


  1. In a large sauce pan, heat 1 tablespoon olive oil over medium heat until it begins to shimmer. Add the onion and garlic and cook, stirring until it begins to soften (don’t let it brown). About 3-4 minutes.
  2. Add the remaining 2 tablespoons olive oil, carrots, and 1½ tablespoon of za’atar. Cook, stirring, for 6-8 minutes, until the carrots begin to soften just a little.
  3. Stir in the maple syrup or honey, broth, water, lentils, and salt. Bring to a boil over medium-high heat then reduce heat until the soup simmers. Simmer until the carrots and lentils are tender, 25-30 minutes.
  4. Puree the soup until completely smooth either with an immersion blender or working in batches with a blender or food processor. Return the soup to the pot and stir in the lemon juice. Taste and adjust seasoning to your liking.
  5. Serve warm topped a swirl of plain yogurt, a sprinkling of the remaining za’atar, a smattering of roasted nuts, and thyme sprigs

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