Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Moroccan carrot soup with chermoula
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.
Servings 6
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.