Carrot Soup with Chermoula and North African Spices
Carrot Soup with Chermoula and North African Spices
Ingredients
- 2 tablspoon olive oil
- 1 lbs scrubbed carrots- cut into 1/2 inch disks
- 1/2 a large onion- diced
- 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
- 1/4 cup yogurt or sour cream
Chermoula
- 1 teaspoon cumin seeds, toasted
- 1 teaspoon coriander seeds, toasted
- 1 cup cilantro
- 1/2 cup Italian parsley
- 1 teaspoon fresh ginger
- 1 teaspoon fresh thyme
- 2 garlic cloves
- 1/2 cup olive oil
- Zest from 1/2 lemon
- 1 tablespoon lemon juice
- 1/4 teaspoon chili flakes -or more for spicier
- 1/4 teaspoon salt
Instructions
- 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.
5 min - 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.
20 min - 3
Make the Chermoula: 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.
- 4
Blend the soup using an immersion blender or in small batches in a blender until silky smooth.
- 5
Place back in the pot and stir in sour cream and maple syrup. Adjust salt and spice level. Keep warm on low heat until serving.
- 6
Divide among bowls, and add a spoonful of chermoula, swirling it in a circle. Add more yogurt or sour cream if you like.
