He is standing on one side of the cutting board, gingerly chopping cilantro to use in chermoula. His hands smell like garlic. I am washing carrots in the sink, letting the warm water run slowly through my fingers. My hands smell like the cilantro I just rinsed. Iron and Wine is playing on the stereo, Sam Beam's gentle voice wrapping itself around the folk melody like a snake around its prey. There is the quiet atmosphere of concentration in the air, and though we occasionally talk, it's clear that we're here for one thing: making soup. But as in life, Moroccan carrot soup with chermoula is never just what it seems.
G and I began cooking Sunday dinners together almost accidentally a few months ago. He made a pact with himself to cook something different every Sunday, and I was just going about cooking dinner because I have this weird thing with food made for the week only tasting good the following day. And next thing you know, we were doing it together, two pairs of hands working on two different cutting boards on two sides of the same kitchen island.
At first, there was some accidental bumping and grinding, moments borne out of frustration at two people who are actually not that great at working together, even after four years of dating. But overall, the accidental nature of this 'cooking together' endeavour made it all feel effortless, natural and - dare I say it? - fun.
Then it happened again a weeks later, and again the following week. And then I went away, and missed his hands alongside mine on the same kitchen island. And then I realized that what I really missed was his quiet resolution, his honest eyes, his relentless work ethic, his long-winded talks about law.
So I came back, and we naturally fell into place, two pairs of hands working on two different cutting boards on two sides of the same kitchen island. Almost without noticing, and definitely without trying, a Sunday tradition was born.
This deep and richly flavoured Moroccan carrot soup with slightly spicy and herbaceous chermoula isn't the result of one of these Sunday cooking sessions. However, it is absolutely worthy of a re-run, the incredible pairing of garlic and cilantro and sweet, earthy carrots a revelation in its own right.
Perhaps sharing in the preparation of this Moroccan carrot soup with chermoula with a loved one will make your union just as perfect?
A girl can hope.
Moroccan carrot soup with chermoula
Ingredients
- Moroccan carrot soup:
- 2 onions chopped into cubes
- 1 teaspoon turmeric
- 4 cloves of garlic
- 1- inch knob of ginger
- 4 cups of carrots sliced into rings
- 4 cups broth
- Chermoula:
- 1 large bunch cilantro finely chopped
- 4 cloves garlic finely chopped
- 2 tablespoons paprika
- 1 tablespoon cumin
- 1 teaspoon salt or more (to taste)
- 3 tablespoons vegetable oil
- juice of 1 small lemon
Instructions
- Combine all the ingredients of chermoula in a bowl, except the oil and lemon juice. Slowly drizzle in the oil and juice, whisking the mixture with a fork as you go along. Set aside (chermoula can keep in a sealed jar in the fridge for a week, or even longer).
- Heat heavy bottomed pot to medium heat. Add 2 tablespoons of vegetable oil, and onions. cook on low-medium heat for 20 minutes, until onions caramelize. Add tumeric, garlic and ginger, mix well, and let cook for another 5 minutes
- Add carrots and broth, cover and bring to a boil. Lower hear to medium-low and cook, covered, for another 40 minutes, until carrots are completely soft and can easily be pierced through with us with a fork.
- blend until smooth.
- Serve Moroccan carrot soup topped with chermoula.
Kellie MacMillan says
I love that you and Greg have found your rhythm in the kitchen. Another fantastic post Ksenia, you have such a way of making me feel like I'm there. Nice and intimate. You also made me remember some equally sweet moments I've shared with Dave in the kitchen. He was BBQing on Sunday and called me outside where he extended his arms to me in a dance. He was wearing this wool sweater and as he wrapped his arms around me I thought, "THIS is home" I probably would have by passed this moment and gone on with my week. Now I have a beautiful moment to carry around all because you knit together such a wonderful story.
Kellie
Elen G says
I love this story, too, Kellie! Wine pairing? 😉
kseniaprints says
And yes, Kellie - wine pairing for sure 🙂
Kellie MacMillan says
Ksenia, I'm just saying. I'm coming to Montreal for a weekend and am going to go wine shopping with you at the SAQ -man what a great selection.
Here's the one I'd choose http://www.saq.com/page/fr/saqcom/vin-blanc/domaine-des-salices-viognier-2014/10265061?selectedIndex=15&searchContextId=-1002892815721
I've had it and this is a WOW wine.
Sorry I'm a few days late on this, didn't notice it until today. I'll have to get the notifications. ha.ha
Have a great Sunday, say hi to G from the other side of the chopping board. wink,wink
kseniaprints says
You got it. Come any time!!!
Kellie MacMillan says
How did I not see this ? Elen, I would totally choose the wine I'm using in Paris.
Cono Sur Viognier
It's on sale right now at the LCBO
http://www.lcbo.com/lcbo/product/cono-sur-bicicleta-viognier/64287#.Vj9bq9ArktI
kseniaprints says
That is such a touching moment, Kellie. Dave sounds dreamy! Mad props to you both for keeping the flame alive even after years of working, living and raising a family together. It is a model and an inspiration. I found your post about 'your secret weapon' in France particularly touching.
Katie @ Whole Nourishment says
Moroccan dishes are *never* just what they seem. They're always so much richer and complex, which is what I love. Chermoula is another one of those bold sauces that turns anything it touches to something amazing. I love how easy but still really flavorful your recipes are here. And a great Sunday tradition cooking together. 🙂
kseniaprints says
I want to hear about your Morocco trip one day! It must have been such an experience, Katie. And yes, I agree - chermoula was a revelation to me. I put it up there with dukkah on being able to take any dish to the next level.
Mom says
Ой, доча, это вкусно!!
И даже очень... Почему ты меня не балуешь этим!!??(
kseniaprints says
Potomu chto ti daleko 🙁
Amy @ Thoroughly Nourished Life says
What a beautiful piece about relationships and the binding power of food. Not only the sharing of it, and the breaking of bread, but the work that goes into a meal before it even reaches the table. I need to start inviting my fiance to spend some time with me in the kitchen. You have inspired me.
kseniaprints says
A word of warning, Amy - it took us a while to get to being comfortable working in the kitchen together. For years, most joint cooking endeavours ended with tears and hurt feelings. Now, this symbiosis happened almost accidentally... But we've been able to maintain it for a few weeks, and it really is the most beautiful thing.
Coco says
What a beautiful story. Your language is as yummy and warming as your recipe. I would love to make this for my partner. He is a big eater though. Do you think this soup would be filling enough? Do you ever serve it with a side?
-Coco
http://craftylittlecoco.com/
kseniaprints says
I could see this going beautifully with a simple rice with herbs, or rye croutons! Though in our house, we usually just eat a large bowl of soup with chunky bread to sop it all up at the end.
Elen G says
Soup is one of my favorite dishes. I love the flavor combination here. I can't wait to try it, so that's a click and print. The post is written like a dream.
kseniaprints says
Thank you so much, Elen.
danielle is rooting the sun says
oh ksenia i just adore your story of sunday cooking - there is something unmistakably calming about preparing food with a loved one. your photography is so beautiful - i am instantly transported the table with this beautiful soup. carrots are one of my all time favorite vegetables, and often i feel their existence is limitless. the flavors here are excellent, beautiful friends to the carrot indeed. i love sunday tradition, it just feels good. ♥
kseniaprints says
Danielle, I think we are food soulmates.
Hanna says
I just discover your site and the first impression I got is this recipe - simple and exotic at the same time, spicy, colorful and framed with beautiful pictures. And even more - with a beautiful and intimate story. I will deepen in your archive a little more. Thanks for sharing this recipe with us!
Greetings, Hanna
kseniaprints says
Thank you Hanna - I look forward to hearing your thoughts on it!
LoveCompassionateLee says
This soup looks so vibrant and savory. Thanks for sharing the recipe.
Happy Friday
http://www.lovecompassionatelee.com/
Jennifer says
I am really enjoying your site. Thank you for sharing. I'm wondering how much broth/water this recipe calls for?
kseniaprints says
Hello Jennifer! Glad you're enjoying it. You need 4 cups (or 1 litre).... Can't believe I missed that and no one has pointed it out yet!