Spicy Moroccan Carrot Soup with Vermicelli Noodles

By Ms.Gourmet on July 14, 2010 6:25 PM
When I was growing up our soup options were fairly limited, as mum would alternate between brodu, which is a thin, watery, clear broth and aljotta, which is a rich garlicky fish soup with tomato and fresh herbs. Understand that I'm not complaining about my mothers cooking, because had she been a fabulous cook I would probably have never taken an interest in cooking myself.

Both brodu and aljotta are traditional Maltese soups and they have their place in the Maltese kitchen, as they are wonderfully comforting and have an almost medicinal effect in the colder months. Yet when that's all there is on offer year in, year out over the long wintery months (as was the case for us when we were children) you can then begin to appreciate the need to gird myself with a long list of soup recipes to see us through the winter.

So those of you in the northern hemisphere currently enjoying all of summer's bounty, please excuse my current soup preoccupation. I make no apologies for my love of soup, especially in the colder months, but unlike my mother I do prefer to mix things up a bit so to keep things interesting for the little people in my world.

Hence, the latest addition to my soup repertoire is this spicy Moroccan carrot soup with vermicelli noodles. This soup is suitable as an evening meal because of the inclusion of vermicelli noodles, which gives it a little more oomph and substance.

Needless to say, this soup was a complete hit with child #2 and an utter failure with child #1. Here's hoping my continued antics in the kitchen will have a positive influence on both Hoover and Fussy in the years to come.

carrotsoup1.jpg Spicy Moroccan Carrot Soup with Vermicelli Noodles

Recipe adapted from The Food of Morocco


500g of organic carrots, grated

1 large brown onion, grated

30g unsalted butter

3 garlic cloves, crushed

1 tsp ground turmeric

1 tsp ground ginger

1 tsp cumin

½ tsp cinnamon

½ tsp paprika

A pinch of cayenne pepper

2 litres of chicken stock

Juice of a lemon

50g of vermicelli noodles, crumbled

Some flat leaf parsley, to garnish


1. In a large saucepan, sauté the onion and garlic in the butter over a medium heat for 5 minutes.

2. Add the spices and grated carrot and cook for a minute or so, then add the chicken stock.

3. Bring to the boil and then cover and reduce to a simmer for 15 minutes. Add the vermicelli and then cover and gently simmer for a further 10 minutes. Add the lemon juice and serve hot with a little chopped flat leaf parsley.


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Recent Comments

  • Alice: I love that you call your children Hoover and Fussy. read more
  • penny aka jeroxie: I like this. I am making this for Meatless Monday. read more