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December 3, 2020

Moroccan Carrot Soup with Labneh Dumplings

Posted on May 30, 2013 by in soups, vegetarian

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Moroccan flavors does not always work for my family,  especially my husband who is not too keen on the taste of cumin. It is sad, because I like the vibrant spiciness of the Moroccan cuisine.

Moroccan Lamb grilled to perfection, served on fragrant couscous is still one of my favorite weekday meals.  Or make your chicken pie just different with dried fruit and the flavors of Morocco and you will have them ask for seconds in no time.  Spices are used extensively in Moroccan food. the typical Moroccan spices are turmeric, cumin, cinnamon, ginger, pepper, paprika, coriander and saffron. Of course the one element that separates a Moroccan dish from the ordinary others is the preserved lemons. Definitely a must in dishes from Morocco!


It is finally the time of year when I don’t have to be embarrassed to have soup more than once a week! My family has never liked bean soup, but since I stated to make it with no meat, they ask for it all the time. I asked my son to choose between Melk kos and Bean soup the other night and totally out of character he chose the soup! There is something so welcoming and warm about a pot of soup on the stove and no visitor will be unwanted or un-catered for, there will always be an extra helping.

If you Afrikaner girl like me, you will know we like our soups, thick, robust and packed with goodness. I made these dumplings with labneh. Oh my word, it took took this soup to the top of my list of soups.  The dumplings are so easy to make, just try it!


Spicy Moroccan  Carrot Soup with Labneh Dumplings
Serves 6


45 ml olive oil
1 large onion – peeled and finely chopped
1 large red pepper – finely chopped
1 large green pepper – finely chopped
5 large carrots – coarsely grated
2 cloves garlic – peeled and finely chopped
7.5 ml ground cumin
10 ml smoked paprika
5 ml ground ginger
2.5 ml cinnamon
2 liters good quality chicken stock
15 ml sugar
2 x 115 g tomato paste
Salt  and pepper

For the labneh dumplings

250 ml self raising flour
30 chopped parsley
5 ml baking powder
40 g butter – melted
Pinch of salt
1 egg
125 ml Bedouin Labneh – I used the chili flavor.moroccan


Heat the olive oil in a big pot and add the garlic, onion, peppers and all the dry spices. Sauté until the vegetables are soft, but still has a little bite to it. Add all the other ingredients, reduce the heat and allow soup to simmer for at least 40 minutes. If the soup becomes  too thick, add more stock.
Making the dumplings
Place the flour, baking powder and salt in a mixing bowl. Mix the melted butter, egg and labneh together and  add to the flour. Use your hands and work the dough to a soft consistency (like a scone dough). Add a little more labneh if your dough is too dry. Allow dough to stand for at least 20 minutes. Roll in little dumplings and when soup is done, increase the heat a little and add the dumplings to the pot. The dumplings will sink at first but as they cook will rise to the top. No need for the lid on the pot. After about 10 minutes, your soup is ready. Serve with a scoop of Bedouin Labneh and some toasted sesame seeds.


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3 Responses to “Moroccan Carrot Soup with Labneh Dumplings”

  1. Zirkie 2 June 2013 at 3:35 pm #

    Nina, This sounds really good!! The perfect dish for this cold weather! I love those beautiful bowls! Where did you find them?

    • nerinatimm 3 June 2013 at 7:43 am #

      Thank you Zirks, I cannot remember, I think my mom brought them from Namibia! Not sure. Thank you for the visit!

  2. June 14 June 2013 at 8:09 am #

    Where can I buy this delicious sounding cheese? Never seen it.

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