Description
A vibrant and aromatic Moroccan carrot soup infused with warm spices and topped with a zesty herbed chermoula sauce, perfect for a comforting and healthy meal.
Ingredients
Soup Ingredients
- 2 onions, chopped into cubes
- 1 teaspoon turmeric
- 4 cloves of garlic
- 1-inch knob of ginger
- 4 cups carrots, sliced into rings
- 4 cups broth (vegetable or chicken)
Chermoula Sauce
- 1 large bunch cilantro, finely chopped
- 4 cloves garlic, finely chopped
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 teaspoon salt (or more to taste)
- 3 tablespoons vegetable oil
- ¼ cup lemon juice
Instructions
- Prepare the Chermoula: In a bowl, combine the chopped cilantro, garlic, paprika, cumin, and salt. Slowly drizzle in the vegetable oil and lemon juice while whisking the mixture with a fork to emulsify. Set aside. This sauce can be stored in a sealed jar in the refrigerator for up to a week.
- Caramelize the Onions: Heat a heavy-bottomed pot over medium heat. Add 2 tablespoons of vegetable oil and the chopped onions. Cook on low to medium heat for about 20 minutes, stirring occasionally, until the onions are caramelized and golden brown.
- Add Spices and Aromatics: Stir in the turmeric, whole garlic cloves, and sliced ginger. Mix well and allow to cook for an additional 5 minutes to release the flavors.
- Cook the Carrots: Add the sliced carrots and broth to the pot. Cover and bring to a boil over medium heat. Once boiling, reduce the heat to medium-low and simmer, covered, for about 40 minutes or until the carrots are very tender and easily pierced with a fork.
- Blend the Soup: Remove the ginger pieces if desired, then blend the soup until smooth using an immersion blender or a stand blender in batches.
- Serve: Ladle the warm Moroccan carrot soup into bowls and top generously with chermoula sauce for a burst of fresh, tangy flavor.
Notes
- The chermoula sauce can be made ahead and refrigerated for up to a week, allowing the flavors to deepen.
- Use vegetable broth to keep the soup vegetarian or chicken broth for a richer flavor.
- Adjust the salt in the chermoula according to your taste preference.
- For a creamier texture, add a splash of coconut milk or cream before blending.
- Ginger pieces can be removed after cooking or blended into the soup for extra zing.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan