Carrot Soup with Chermoula

Prep: 15 mins – Cook: 30 mins – Total 45 mins

Ingredients

• 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)

Chermoula:

• 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

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.
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.
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. (Keeping in mind Chermoula will add a LOT of flavor.) 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.

This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!