Servings
Font
Back
4.3 from 18 votes

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.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6
Course: Soup
Cuisine: Middle Eastern

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

    Cup of Yum
  1. 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).
  2. 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
  3. 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.
  4. blend until smooth.
  5. Serve Moroccan carrot soup topped with chermoula.