Carrot Soup with Chermoula
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(47)
Ingredients
4 servings
- 2 tablspoon olive oil ( or butter)
- 1 lbs scrubbed carrots- cut into 1/2 inch disks
- ½ a large onion- diced ( 1 cup)
- 4 garlic cloves-smashed
- 1 1/2 tsp Cumin seeds
- 4 cups chicken or veggie stock
- 2 bay leaves
- 1 tsp kosher salt
- 1/4 tsp white pepper
- 2 teaspoons honey or maple syrup
- ¼ cup yogurt or sour cream ( or vegan yogurt or sour cream)
- 1 teaspoon cumin seeds, toasted
- 1 teaspoon coriander seeds, toasted
- 1 cup cilantro
- 1/2 cup Italian parsley ( or sub more cilantro)
- 1 teaspoon fresh ginger
- 1 teaspoon fresh thyme (optional)
- 2 garlic cloves
- ½ cup olive oil
- Zest from 1/2 lemon ( about 1 tsp)
- 1 tablespoon lemon juice
- 1/4 teaspoon chili flakes -or more for spicier
- 1/4 teaspoon salt
How would you rate this recipe?
Preparation
Step 1
In a heavy bottom pot, saute onion, cumin seeds and smashed garlic in oil, on medium high heat until golden and tender, about 5-6 minutes, stirring often.
Step 2
Add carrots, chicken stock, salt, white pepper, bay leaves and bring to a vigorous simmer. Cover and simmer on med low heat for 20 minutes or until carrots are easily pierced with the tip of a knife. Let cool slightly.
Step 3
Make the Chermoula
Step 4
Toast the spices in dry skillet over medium until fragrant and golden. Place all ingredients in a food processor and pulse until combined into a paste, but not too smooth. Set aside in a bowl.
Step 5
Blend the soup using an immersion blender or in small batches in a blender until silky smooth.
Step 6
Place back in the pot and stir in sour cream and maple syrup. Adjust salt and spice level. (Keeping in mind Chermoula will add a LOT of flavor.) Keep warm on low heat until serving.
Step 7
Divide among bowls, and add a spoonful of chermoula, swirling it in a circle. Add more yogurt or sour cream if you like.
Step 8
Save recipe for the next time?
