Alana’s Spicy Morocco Carrot Soup

Alana’s Spicy Morocco Carrot Soup

Masterchef's Alana Lowes shares a warming recipe for Spicy Morocco roast carrot soup.

By Alana Lowes | 22nd May 2014

As the winter frost begins to creep across the grass, it signals to my mum to dust off her vintage oversized, dinted black enamel pot and begin her yearly ritual of cooking hot steaming bowls of belly warming pumpkin soup.  After school each day I would dip the ladle into any leftovers and - using buttered crusty bread as a spoon - I would soak up the deep auburn-hued soup.  This homely food ceremony would repeat over and over again until the buds of spring began to form and mum would pop away the pot to the back of the cupboard for another year.

I have taken my love of pumpkin soup and given it an exotic make-over with sweet roasted carrots and the addition of the flavours of Morocco.  Add as little or as much of Alana’s Pantry Spicy Morocco sauce, but be warned, it is packed full of flavour and real chilli heat!

Makes: 1.5 ltrs
Prep time: 5-10mins
Cook time: 30-40mins


2kg carrots, quartered long ways
2tbsp honey
3tbsp Alana’s pantry spicy morocco
3tbsp olive oil
1 small brown onion, finely diced
3 garlic cloves, whole, skin on
2tsp ground cumin
500ml vegetable stock

To serve, fresh coriander leaves, Greek yoghurt and crispy chickpeas


Preheat the oven to 180°c (fan-forced).
In an oven-proof baking dish, place the carrot pieces, honey, 2tbsp Alana’s Pantry spicy morocco and 2tbsp olive oil.  Toss to combine.  Place in the oven and roast for 20-25mins or until the carrots are soft and lightly caramelised.
In a large saucepan, heat the remaining olive oil over a medium heat and add the onion.  Gently sauté until soften, approximately 2-3mins.  Add the garlic and cook for a further 30secs or until fragrant.  Add the ground cumin and remaining Alana’s Pantry spicy morocco and stir to coat the onion mixture, cook for 10-20secs, take care not to burn.  Add 100ml of the vegetable stock to de-glaze the pan.  Remove from the heat.
Once the carrots are roasted, add them to the onion mixture.  Using a stick mixer (or a food processor), puree the carrots, adding enough vegetable stock to achieve your desired consistency.  Season with salt and pepper.  Return to the heat and gently warm the soup through.
To serve, ladle the soup in bowls and stir through a little Greek yoghurt and top with fresh coriander leaves.  Sprinkle with crispy chickpeas.



View mag here >

Article by Alana Lowes

Alana Lowes is of MasterChef pedigree, a celebrity cook, has travelled the world co-hosting the television show ‘A Taste of Travel' on Channel Ten and loves to write here, there and everywhere about food and travel.


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