North African Carrot Soup with Chermoula

—Not On Website, Soup

Prep Time: 15 Cook Time: 30 Servings: Yield: 4 category: soup Source:

Ingredients

2 tablspoon olive oil ( or butter)

1 lbs scrubbed carrots- cut into 1/2 inch disks

½ a large onion- diced ( 1 cup)

4 garlic cloves-smashed

1 1/2 tsp Cumin seeds

4 cups chicken or veggie stock

2 bay leaves

1 tsp kosher salt

1/4 tsp white pepper

2 teaspoons honey or maple syrup

¼ cup yogurt or sour cream ( or vegan yogurt or sour cream)

1 teaspoon cumin seeds, toasted

1 teaspoon coriander seeds, toasted

1 cup cilantro

1/2 cup Italian parsley ( or sub more cilantro)

1 teaspoon fresh ginger

1 teaspoon fresh thyme (optional)

2 garlic cloves

½ cup olive oil

Zest from 1/2 lemon ( about 1 tsp)

1 tablespoon lemon juice

1/4 teaspoon chili flakes -or more for spicier

1/4 teaspoon salt

Directions

In a heavy bottom pot, saute onion, cumin seeds and smashed garlic in oil, on medium high heat until golden and tender, about 5-6 minutes, stirring often.

Add carrots, chicken stock, salt, white pepper, bay leaves and bring to a vigorous simmer. Cover and simmer on med low heat for 20 minutes or until carrots are easily pierced with the tip of a knife. Let cool slightly.

Make the Chermoula: Toast the spices in dry skillet over medium until fragrant and golden. Place all ingredients in a food processor and pulse until combined into a paste, but not too smooth. Set aside in a bowl.

Blend the soup using an immersion blender or in small batches in a blender until silky smooth.

Place back in the pot and stir in sour cream and maple syrup. Adjust salt and spice level. (Keeping in mind Chermoula will add a LOT of flavor.) Keep warm on low heat until serving.

Divide among bowls, and add a spoonful of chermoula, swirling it in a circle. Add more yogurt or sour cream if you like.