North African Carrot Soup with Chermoula and North African Spices – a simple healthy vibrant soup bursting with flavor. Vegan Adaptable! Includes a Video.
Carrot Soup with Chermoula and North African Spices - a simple healthy soup bursting with flavor. Vegan Adaptable! #carrotsoup #carrots #vegan #chermoula
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

Carrot Soup with Chermoula and North African Spices - a simple healthy soup bursting with flavor. Vegan Adaptable! #carrotsoup #carrots #vegan #chermoula
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!
Carrot Soup with Chermoula and North African Spices - a simple healthy soup bursting with flavor. Vegan Adaptable! #carrotsoup #carrots #vegan #chermoula

Ingredients in North African Carrot Soup

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
   Carrot Soup with Chermoula and North African Spices - a simple healthy soup bursting with flavor. Vegan Adaptable! #carrotsoup #carrots #vegan #chermoula

How to make North African Carrot Soup

  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.
Carrot Soup with Chermoula and North African Spices - a simple healthy soup bursting with flavor. Vegan Adaptable! #carrotsoup #carrots #vegan #chermoula
The soup will keep up to four days in the fridge. A delicious thing to have on hand!
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Carrot Soup with Chermoula and North African Spices - a simple healthy soup bursting with flavor. Vegan Adaptable! #carrotsoup #carrots #vegan #chermoula

Carrot Soup with Chermoula

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 42 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: soup, vegetarian
  • Method: stove top
  • Cuisine: north african

Description

Carrot Soup with Chermoula and North African Spices – a simple healthy soup bursting with flavor. Vegan Adaptable!

Ingredients

Units Scale

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
  • 1/2 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.

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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Comments

  1. This is luscious! The chermoula adds such depth and I made it with a handful of cashews to the soup for some creaminess. Delicious!






  2. Delicious, very flavorful and colorful addition to so many meals. In addition to topping lentils or rice for vegetarian main course, makes a lovely savory breakfast or lunch with Greek yogurt and pepitas. Beautiful alongside fish, poultry & red meats. A simple ingredient, elevated. Thanks, Sylvia!






  3. This soup dish was amazingly delicious. The flavors from the spices, garlic and lemon in the Chermoula danced in my mouth beautifully. It was surprisingly satisfying as well. I pair it will half slice of Italian bread. This recipe is going into my go-to meal rotation.






  4. We love this soup!

    Do you think it would freeze well?

    Currently building up my postpartum freezer stash, and I know this would be so comforting in those early days.






  5. So delicious! I served it with kale salad with berbere flavored roasted chickpeas. My fiance immediately asked me to make it again soon.






  6. I had a bin full of carrots so I made this soup over the weekend and it was by far the best carrot soup my husband and I have ever eaten! This was my first recipe of Feasting at Home and I’m coming back for more.

  7. Amazing recipe! Love carrots anyway but this recipe takes them to the next level. Yet another great recipe from you! 🧡 🥕






  8. A new soup staple! Everyone loved this wonderfully flavored soup and it was a breeze to make. I added red pepper flakes for added spice but tough to improve on such a healthy and hearty soup.






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