Moroccan Carrot  Soup


This deep and richly flavoured carrot soup with slightly spicy and herbaceous chermoula is a perfect combination, the incredible pairing of garlic and cilantro and sweet, earthy carrots a revelation deserving of a second and third bowl..

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

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 for 30 minutes.

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 turmeric, 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.

Pour into bowls.

Serve Moroccan carrot soup topped with chermoula.