Ingredients
Scale
- 4 cups Carrots, peeled and chopped
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 4 cups Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1/2 teaspoon Smoked paprika
- Salt, to taste
- Pepper, to taste
- 1/4 cup Coconut milk (optional)
- 1 cup Fresh herbs for chermoula (parsley, cilantro), chopped
- 1 teaspoon Lemon juice
- 1 teaspoon Olive oil
Instructions
- Sauté the onion until translucent in a large pot over medium heat using the olive oil. Sauté the garlic for one minute until fragrant but not browned.
- Add the chopped carrots, vegetable broth, ground cumin, ground coriander, smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce to maintain a gentle simmer until the carrots are tender, about 20 minutes.
- Blend the soup until smooth, adding coconut milk if desired. Adjust salt and pepper to taste.
- Prepare the chermoula by mixing fresh herbs with lemon juice and olive oil. Season and let it rest.
- Serve the soup hot, drizzling with chermoula for contrast and freshness.
Notes
For a deeper flavor, consider roasting the carrots before adding them to the pot. Garnish with extra fresh herbs or yogurt for a creamy finish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: North African
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
Keywords: carrot soup, chermoula, vegetarian soup, North African cuisine, healthy recipes