North African Carrot Soup with Chermoula

Ingredients

olive oil

4 tbsp

carrotscut into 1/2 inch disks

2 lb

oniondiced

1 large

garlicsmashed

8 cloves

cumin seeds

3 tsp

chicken or vegetable stock

Egg-freevegetable stock

8 cups8 cups

bay leaves

4 leaves

kosher salt

2 tsp

white pepper

1/2 tsp

maple syrup

4 tsp

yogurt or sour cream

Egg-freefull-fat coconut milk

1/2 cup1/2 cup

cumin seedstoasted

2 tsp

coriander seedstoasted

2 tsp

cilantro

2 cup

Italian parsley

1 cup

gingerfresh

2 tsp

thymefresh

2 tsp

garlic

4 cloves

olive oil

1 cup

lemonzest

1 lemon

lemon juice

2 tbsp

chili flakes

1/2 tsp

salt

1/2 tsp

Method

1. 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.
2. 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
3. 03Toast cumin and coriander seeds in a dry skillet over medium until fragrant and golden.
4. 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.
5. 05Blend soup with an immersion blender or in batches in a blender until silky smooth.
6. 06Return soup to pot and stir in yogurt and maple syrup. Adjust salt and spice. Keep warm on low heat.
7. 07Divide soup among bowls. Top each with a spoonful of chermoula, swirling it in. Add more yogurt if desired.

Fits

• Vegetarian