What’s better than a warm bowl of hot soup on a cloudy day? When you know the ingredients are fresh and healthy too. At the heart of our delicious and flavour-packed dish of the week recipe is Borderfields rapeseed oil. Did you know that Rapeseed oil is a healthier option when it comes to cooking with oil?

Moroccan-spiced carrot soup

Cold-pressed rapeseed oil contains half the saturated fat of olive oil and can be used to complement a heart-healthy diet, that’s why British Heart Foundation has joined forces with Borderfields to launch a  jointly branded special edition bottle, 10p from every bottle will go toward life-saving charitable research.

Moroccan-spiced carrot soup

Read on for our heart-healthy Moroccan-spiced carrot soup recipe, which tastes as good as it looks.


1½ tsp Borderfields Rapeseed Oil

1 small onion, chopped

1 small clove garlic, crushed (optional)

1 stick celery (about 85g/3oz), chopped

350g (12oz) carrots (total/unprepared weight), peeled and sliced

1 tsp ras el hanout spice, and optional extra to taste

450ml (16fl oz) homemade or reduced-salt vegetable stock

Freshly ground black pepper, to taste

Chopped fresh coriander, to garnish

Pumpkin seeds, to garnish

Chilli flakes, to garnish

1 tablespoon of low fat yogurt


  • Heat rapeseed oil in a non-stick saucepan; add onion, garlic (if using), celery and carrots and sauté over a medium heat for 5–8 minutes or until softening. Add ras el hanout spice; cook gently for 1 minute, stirring.
  • Stir in stock and black pepper. Bring to the boil; reduce heat, cover and simmer for about 30 minutes or until vegetables are tender, stirring occasionally.
  • Remove from heat and cool for a few minutes. Purée soup until smooth using a hand-held stick blender or in a blender or food processor. If it has cooled, reheat gently until hot. You can stir in a little extra hot stock if you prefer a thinner soup. Ladle into bowls; add a swirl of yogurt and garnish with coriander, pumpkin seeds and chilli flakes. Serve with crusty wholemeal bread.

Cooking Tip: 

  • Add an extra ½ tsp of ras el hanout if you like a more robust spicy taste. If you don’t have ras el hanout, you can also use a combination of ground cumin, coriander and hot chilli powder to taste. This soup can be frozen for up to one month.


Recipe supplied by Borderfields

Try more Dish of the Week recipes.


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