Skip to main content

Carrot, Aleppo and Ginger Soup

Ready to embrace spring with a delectable soup? Look no further than this Carrot Aleppo Ginger Soup! This dish embodies the essence of tanginess and fruity notes courtesy of Aleppo, a Syrian spice. The infusion of tahini lends earthiness with a hint of bitterness. What truly elevates this soup is the sweetness derived from carrots, apricot preserves, and spicy candied ginger.

This delightful concoction happens to be one of my daughter’s favorite springtime soups.  If you decide to whip up this soup, share a photo with me, and I'll gladly feature it on my social media. Cheers!

Carrot, Aleppo, and Ginger Soup


  • 4 carrots, peeled and chopped
  • 1 onion, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 tablespoon coconut oil
  • 1 teaspoon Aleppo pepper
  • 3 cups chicken stock
  • 2 tablespoon apricot preserves
  • 1 tablespoons candied ginger, chopped
  • 2 tablespoons tahini
  • Juice from 1/2 a fresh lemon
  • 2 bay leaves
  • 2 tablespoons water
  • 1/4 bunch parsley, roughly chopped
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste


  1. Heat coconut oil in a large pot over medium-high heat until hot.
  2. Add chopped carrots, diced onion, and diced celery to the pot.
  3. Once steam starts rising from the vegetables, season with a generous pinch of salt and pepper. Stir to combine.
  4. Create a well in the center of the pot and add the minced garlic. Cook for 30-45 seconds until fragrant.
  5. Stir in the Aleppo pepper until combined.
  6. Pour in the chicken stock and add the bay leaves. Bring to a boil, then reduce heat to simmer for 20 minutes or until carrots are fork-tender.
  7. Carefully transfer the hot soup to a high-speed blender.
  8. With the blender lid slightly ajar or vented, blend the soup starting at a low speed to prevent splattering. Gradually increase speed until smooth. If your blender does not have a vent, carefully remove the lid and cover the opening with a paper towel while blending.
  9. Add apricot preserves, chopped candied ginger, tahini, and lemon juice to the blender. Blend until well combined.
  10. Taste the soup and adjust seasoning with more salt and pepper if needed.
  11. Serve immediately, garnished with fresh parsley.