Moroccan Carrot Soup


  • 1 teaspoon organic Sue Bee® Honey
  • 30 g organic butter
  • 1 tablespoon orange juice
  • 1 1/2 liters vegetable stock
  • 1 large organic potato
  • 750 g organic carrots
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 tablespoons freshly grated ginger root
  • 4 garlic cloves
  • 1 onion
  • 1 bunch fresh coriander


  • Heat the butter in a heavy-based saucepan.
  • Add the onions, garlic, ginger, cumin, ground coriander, cayenne pepper and fry for two minutes.
  • Add the carrots and potato and cook for ten minutes, stirring occasionally, until the vegetables are beginning to soften.
  • Add the stock and bring to the boil. Loosely cover, reduce the heat and simmer gently for 30 minutes until the potato is cooked.
  • Leave to cool slightly then stir in the Sue Bee® honey and orange juice, and then blend it in batches.
  • Return to the pan to heat and serve hot with fresh coriander to garnish.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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