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
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!