North African Carrot Soup with Chermoula and North African Spices – a simple healthy vibrant soup bursting with flavor. Vegan Adaptable! Includes a Video.
Hello sunshine! This vibrant Carrot Soup with Chermoula is bursting with flavors of North Africa. This simple carrot soup reminds me so much of how my father used to cook, taking simple ordinary ingredients, and infusing them with the warm flavors of the Middle East, transforming them into something unexpected and delicious.
North African Carrot Soup | Video
And to me, is nothing more gratifying than taking a few simple veggies and turning them into a healthy vibrant meal.
What is Chermoula?
Chermoula, if unfamiliar is a flavorful condiment originating from the northernmost countries of Africa — Tunisia, Morocco and Algeria. It’s blend of fresh herbs, olive oil, lemon zest and toasted spices, and adds an unexpected brightness and punch of earthy flavor to the soup.
It can be made spicy or kept mild … and be sure to save the leftover Chermoula for a tasty marinade for fish, chicken or tofu.
Think of it as a North African “Chimichurri” sauce!
Ingredients in North African Carrot Soup
- olive oil (or butter)
- carrots
- onion
- garlic cloves
- Cumin seeds
- veggie broth or chicken stock
- 2 bay leaves
- kosher salt
- white pepper
- honey or maple syrup
- yogurt or sour cream (or vegan yogurt or sour cream)
Chermoula:
- cumin seeds, toasted
- coriander seeds, toasted
- cilantro
- Italian parsley ( or sub more cilantro)
- fresh ginger
- fresh thyme (optional)
- garlic cloves
- olive oil
- Lemon
- salt, pepper and optional chili flakes
How to make North African Carrot Soup
- 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.
- 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.
- 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.
- Blend the soup using an immersion blender or in small batches in a blender until silky smooth.
- 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.
- Divide among bowls, and add a spoonful of chermoula, swirling it in a circle. Add more yogurt or sour cream if you like.
The soup will keep up to four days in the fridge. A delicious thing to have on hand!
Carrot Soup with Chermoula
Carrot Soup with Chermoula and North African Spices – a simple healthy soup bursting with flavor. Vegan Adaptable!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: soup, vegetarian
- Method: stove top
- Cuisine: north african
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
- 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.
- 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.
- 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.
- Blend the soup using an immersion blender or in small batches in a blender until silky smooth.
- 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.
- Divide among bowls, and add a spoonful of chermoula, swirling it in a circle. Add more yogurt or sour cream if you like.
Notes
Of course you can use ground spices instead of whole seeds, but the toasted whole seeds will add that extra level of flavor that will wow your taste buds.
The original recipe included a 1/4 of an apple, sliced (at the same time as the carrots) to add a bit of sweetness to the soup. Feel free to add if you like a sweeter soup, and you may not need the maple syrup.
Nutrition
- Serving Size:
- Calories: 357
- Sugar: 10.8 g
- Sodium: 674.9 mg
- Fat: 30.7 g
- Saturated Fat: 5.4 g
- Carbohydrates: 23.2 g
- Fiber: 4.1 g
- Protein: 3.1 g
- Cholesterol: 5 mg
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My boyfriend hates soup, but loves north African flavors, so I decided to make it and cross my fingers. He had one bite and asked me to make this soup again. Absolutely delicious, like all of your recipes. 🙂
★★★★★
Thanks Mariah, great to hear!