Block
North African Carrot Soup with Chermoula
Soup · 45 min
Ingredients
- olive oil
- 1 tbsp
- carrots cut into 1/2 inch disks
- 1/2 lb
- onion diced
- 1/4 large
- garlic smashed
- 2 cloves
- cumin seeds
- 3/4 tsp
- chicken or vegetable stock
- 2 cups
- bay leaves
- 1 leaves
- kosher salt
- 1/2 tsp
- white pepper
- 1/8 tsp
- maple syrup
- 1 tsp
- yogurt or sour cream
- 1/8 cup
- cumin seeds toasted
- 1/2 tsp
- coriander seeds toasted
- 1/2 tsp
- cilantro
- 1/2 cup
- Italian parsley
- 1/4 cup
- ginger fresh
- 1/2 tsp
- thyme fresh
- 1/2 tsp
- garlic
- 1 cloves
- olive oil
- 1/4 cup
- lemon zest
- 1/4 lemon
- lemon juice
- 1/2 tbsp
- chili flakes
- 1/8 tsp
- salt
- 1/8 tsp
Method
- 01Heat oil in a heavy pot over medium-high. Saute onion, cumin seeds, and smashed garlic until golden and tender, about 5-6 minutes, stirring often.
- 02Add carrots, stock, salt, white pepper, and bay leaves. Bring to a vigorous simmer, cover, and simmer on medium-low for 20 minutes until carrots are easily pierced. Cool slightly.20 min
- 03Toast cumin and coriander seeds in a dry skillet over medium until fragrant and golden.
- 04Pulse toasted cumin, coriander, cilantro, parsley, ginger, thyme, garlic, oil, lemon zest, lemon juice, chili flakes, and salt in a food processor until combined into a paste but not smooth.
- 05Blend soup with an immersion blender or in batches in a blender until silky smooth.
- 06Return soup to pot and stir in yogurt and maple syrup. Adjust salt and spice. Keep warm on low heat.
- 07Divide soup among bowls. Top each with a spoonful of chermoula, swirling it in. Add more yogurt if desired.