Carrot Soup Chermoula Spices

This carrot soup with chermoula is pure comfort and bold flavor in a bowl. Earthy carrots and North African spices blend with a punchy swirl of herby chermoula for a bright finish. A fast family favorite especially when I want something both healthy and deeply satisfying after a long day.

Ingredients

• Olive oil or butter: for sauteing offers richness and helps build the soup’s base. Choose cold pressed olive oil for best flavor
• Fresh carrots: packed with natural sweetness and color select firm unblemished ones for best results
• Onion: brings sweetness and complexity yellow onions are my go-to
• Garlic cloves: for savoriness crush them to release flavor
• Cumin seeds: boost earthy depth always toast them whole for max aroma
• Chicken or veggie stock: creates a savory backbone go for low-sodium if possible
• Bay leaves: add subtle woodsy notes
• Kosher salt: makes all these flavors pop prefer flakier kosher style salt for consistency
• White pepper: for gentle warmth if you cannot find it fresh black pepper works
• Honey or maple syrup: accentuates sweetness organic varieties taste best
• Yogurt or sour cream: for creamy tangery finish vegan versions work great here
• Cilantro: forms the heart of the chermoula seek out vibrant bundles
• Italian parsley or more cilantro: adds herby punch flat leaf parsley brings extra fragrance
• Fresh ginger: gives a lively kick peel before using for milder taste
• Fresh thyme: is optional but adds a beautiful herbal aroma use fresh sprigs
• Lemon zest and juice: give zing select unwaxed lemons for zest
• Chili flakes: add gentle heat use more if you like it spicy
• Coriander seeds: toss in for their citrusy accent toast with cumin first
• Good olive oil: brings the chermoula together a peppery variety is lovely
• Salt: rounds out the condiments fine sea salt works well

Step-by-Step Instructions

Sauté the Aromatics:

Cook diced onion cumin seeds and smashed garlic in olive oil over medium high heat stirring often for 5 to 6 minutes until the onions are golden and the mixture smells fragrant. This step shapes the entire flavor base so do not rush it

Simmer the Vegetables:

Add carrots chicken or veggie stock salt white pepper and bay leaves. Turn up the heat until you see a lively simmer then lower and cover. Let it gently cook for about 20 minutes until carrots are so soft a knife slips right through. Let the soup cool a bit before the next steps

Prepare the Chermoula:

Toast cumin and coriander seeds in a dry skillet stirring until you catch their nutty aroma and they turn lightly golden. Combine these toasted spices with cilantro parsley ginger thyme garlic olive oil lemon zest lemon juice chili flakes and salt in a food processor. Pulse until you get a textured paste do not let it turn completely smooth. Put the chermoula aside in a bowl

Blend the Soup:

Use an immersion blender directly in the pot or carefully blend the soup in small batches until thick and silky. Blending thoroughly creates a gorgeous creamy consistency that feels extra comforting

Enrich and Adjust:

Return the soup to the pot on low heat. Stir in yogurt or sour cream and honey or maple syrup if the soup needs more sweetness. Taste and adjust salt or pepper remembering the chermoula packs lots of extra flavor. Keep it gently warm until ready to serve

Serve and Garnish:

Ladle soup into warm bowls. Add a generous spoonful of chermoula and swirl on top for a stunning effect. Add another small dollop of yogurt or sour cream if you love added creaminess

Pin

The chermoula is my absolute favorite part. Every time I taste it I am transported back to my first trip to Morocco. The lemony cilantro kick makes the simple carrot soup completely sing. One snowy winter I made this for my parents and we slurped our bowls down together in happy silence

Storage Tips

This soup keeps in the fridge for four days in a well sealed container. Let it cool fully before storing. It also freezes beautifully just portion into airtight containers and thaw gently on the stove to preserve its silky texture and bright flavors

Ingredient Substitutions

If you are missing fresh herbs swap Italian parsley for more cilantro or even use a mix of baby greens in the chermoula. No white pepper Just use ground black pepper. For vegan needs swap in plant based yogurt and maple syrup instead of honey. If you like a sweeter profile add a few thin apple slices with the carrots before simmering

Pin

Serving Suggestions

Pair this soup with warm crusty bread or pita for dunking. A crisp green salad or quick pickled veggies add the perfect fresh contrast. I love serving the bowls family style with extra chermoula and yogurt on the side so everyone can make their bowl their own

Cultural and Historical Context

Chermoula is a zesty Moroccan condiment traditionally used with fish and veggies. Here it transforms a humble carrot soup into a showstopper blending North African flavors with cozy home cooking. Both nourishing and vibrant this dish brings a bit of world travel right to your kitchen

Recipe FAQs

→ What is chermoula?

Chermoula is a North African herb sauce made with fresh cilantro, parsley, garlic, toasted spices, and lemon, lending bold flavor and aroma.

→ Can I use ground spices instead of whole?

Yes, ground cumin and coriander can be used, but toasting whole seeds brings more depth and complexity to the final dish.

→ Is this soup suitable for vegans?

Absolutely! Simply choose vegetable stock and a plant-based yogurt or sour cream for a fully vegan preparation.

→ How do I make the soup creamier?

Blend thoroughly for a smooth base and add extra yogurt or sour cream before serving for a richer, creamier texture.

→ What can I use instead of cilantro in chermoula?

Italian parsley makes a great substitute for cilantro, or you can increase parsley and omit cilantro if preferred.

→ Can I make this soup sweeter?

Yes, add a sliced quarter of an apple while simmering the carrots, or adjust the amount of honey or maple syrup to taste.