Carrot Soup with Chermoula
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- 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. While this is simmering make the Chermoula.
Let cool slightly.
Blend 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 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.
To make 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.
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.
Keywords: carrot soup, north african carrot soup, carrot soup vegan, carrot soup curry, creamy carrot soup, chermoula, chermoula recipe, what is chermoula, the best carrot soup, easy carrot soup,
19
Anonymous says
December 27, 2012 at 7:13 pmGood one. Will try this soon. thanks
Priya
Sylvia Fountaine says
December 30, 2012 at 9:15 pmGreat thanks. Let mw know what you think.
Sylvia
Anonymous says
January 1, 2013 at 11:09 pmJust made this, it’s great! Thanks for sharing. [found you on foodgawker]
Sylvia Fountaine says
January 1, 2013 at 11:24 pmOh good! Glad you liked it!
Jesica Dolin, CPM, LDM says
January 2, 2013 at 8:18 pmHi there!
I am a midwife and am trying to get a nice collection of recipes on our website that are healthy and simple and appealing to pregnant women…like this recipe!
I’d like to encourage you to submit it (and as many others as you like) to our recipe contest. If we post your recipe(s) on our site (which will if you submit them…your recipes are awesome), we will post not only your name as you enter it but also a link to your blog.
Each recipe you enter earns you the chance to win a $50 gift certificate to a local restaurant of your choice. (Local = where you live, and locally owned, not some big chain) For full details on the contest, click here:
http://www.sacredpassagesmidwifery.com/portland-midwives-announce-recipe-contest/
PS – Any readers of this blog are also encouraged to enter the contest!
Sylvia Fountaine says
January 3, 2013 at 2:54 amThanks for the info!
Anonymous says
January 3, 2013 at 2:46 amJust made this, so incredibly great! Found this on foodgawker. The pictures don’t do it justice; there’s no way you could make it look as good as it tastes. Nice job!
Sylvia Fountaine says
January 3, 2013 at 2:54 amI’m glad it turned out. Thanks for the feedback!
Anonymous says
January 8, 2013 at 3:37 pmYUM!!!! This preggers lady is making this asap!!
Zena says
January 20, 2013 at 10:17 amI make this carrot soup quite often, sometimes I add tomatoes instead of apples and red peppers and it is fantastic as well, I usually add sour cream or fresh creamy cheese, but I have never added chermoula. I make something similar (but without ginger and lemon, we use vinegar), it is a sauce that we use to go with fish or to marinate it, but I´ve never thought to use it that way. I will try, now that I´ve seen here I can imagine both flavours together. Thanks!!
jsled says
January 28, 2013 at 12:59 amThis is delicious. The individual components are good, but when the soup and the chermoula and the yogurt come together, it’s magical.
Sylvia Fountaine says
May 23, 2013 at 4:49 amGlad you liked it!!
Sandra says
March 12, 2013 at 2:42 amMy husband and I love soups and I decided to give this one a try tonight… We both loved it. It is so simple to make, yet the soup looks and tastes like one from a cooking show! Thank you!!!
Sylvia Fountaine says
May 23, 2013 at 4:50 amThanks Sandra… Im glad you liked it!
Cille - TheFunkyFox says
May 22, 2013 at 4:58 pmHi Sylvia
I have made a lovelink to your recipe at my blog.
I made the soup this evening and I loved it, so I blogged about it. I hope that is okay with you.
– Cille
Sylvia Fountaine says
May 23, 2013 at 4:50 amThanks Cille!
Shaay says
May 27, 2013 at 2:52 amWhat a wonderful soup and sauce! We ate it tonight with a nutty whole wheat sourdough bread and it couldn’t have been better. The chermoula really sings with flavor – I think we’ll be using it on everything from now on. Fish? Orzo? Spinach greens? Yes yes yes!
Anonymous says
January 9, 2014 at 4:39 pmThis soup is amazing! I am so glad I found it on foodgawker!! I love adding things like beans or quinoa to turn it into a great dinner meal.
Myrian Smith says
March 4, 2014 at 2:29 pmSylvia,
I book marked this recipe weeks ago and finally made it. I live in Japan right now and it was great getting to fill my home with middle eastern scents.
This soup was amazing. I followed the recipe exactly (which I usually don’t!) and this… it tasted like a mouthful of sunshine. The chermoula did give the soup this added brightness. It was fantastic.
Just wanted to pass along the rave reviews!! It is definitely going into the “keeper” pile!
-Myrian
Myrian Smith says
March 4, 2014 at 3:18 pmSylvia,
I book marked this recipe weeks ago to make. I finally got the gumption and made it tonight. It tasted like sunshine. I followed the recipe to the letter (not usual order of business!) and it could not have come out better. The chermoula added this delicious brightness. Everything just tasted amazing. I live in Japan right now and it definitely had that “umami” flavor that is so sought after. I’ll have to have my Japanese friends over to try and give the “professional” opinion.
Thank you for the recipe! This one is absolutely a keeper!
-Myrian
Sylvia Fountaine says
March 4, 2014 at 6:40 pmGlad you liked it Myrian!
App Downloads kaufen says
July 24, 2015 at 10:56 pmHi! I could have sworn I’ve been to this blog before but after browsing through some of the post I realized it’s new to me.
Anyways, I’m definitely delighted I found it and I’ll
be bookmarking and checking back often!
BanrionTine says
July 22, 2016 at 8:56 pmIs there anything you can substitute for the apple? I’m allergic :/
Sylvia Fountaine says
July 23, 2016 at 8:23 amI would add more carrot and sweeten the soup a little bit if needed with a little bit of sugar, or honey. Or you could use a pear! 😉
Becca says
March 17, 2019 at 2:30 pmThis soup is a game changer. SUCH yummy/couples flavors and I plan to put chermoula on everything I eat now. YUM.
Curtis says
March 25, 2019 at 9:44 amI made this last night, with the chermoula, and it was delicious! The store was out of corriander seeds, so I had to use ground, bit it was still great! I wasn’t sure if I needed to take the bay leaves out before I blended it, but I did.
★★★★★
Kimberlee says
March 26, 2019 at 7:40 pmDelicious! We made it with vegan sour cream. The Chermoula added such a lovely zing and brightness. I will make this again. Who knew carrot soup could be THIS good?!
★★★★★
Cheryl Daniels says
May 1, 2019 at 6:30 pmSo delicious! Perfect start for a dinner party with friends or just simply as dinner for the two of us.
★★★★★
Pip Davies says
May 7, 2019 at 11:46 amI make carrot soup on a regular basis. I make a simple soup, just sauteed onions and garlic and add carrots and veggie stock and simmer until done, then cream it with a blender. I do something a little different, I add one and a half teaspoons of curry powder to the oil and cook that in the oil and then add the vegetable ingredients. It is delicious, the carrots are so sweet I would not consider adding any sweetener. I make soups from all the garden vegetables using the basic oil, onion and garlic base.
★★★★★