Carrot Soup with Chermoula

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

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


  • 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)


  • 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


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.


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.

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