Can I make Carrot Soup with Chermoula vegan?

Yes, Carrot Soup with Chermoula is very easy to make vegan. Simply replace yogurt or sour cream with a plant-based alternative like coconut yogurt or cashew cream. Also ensure you use vegetable broth instead of chicken stock.

How long does Carrot Soup with Chermoula last in the fridge?

Carrot Soup with Chermoula can be stored in an airtight container in the refrigerator for up to four days. For best results, store the chermoula separately and add it fresh when serving.

Can I freeze Carrot Soup with Chermoula?

Yes, this soup freezes well. Allow the Carrot Soup with Chermoula to cool completely, then store it in freezer-safe containers for up to three months. It’s best to freeze without the yogurt and add it after reheating for better texture.

What does chermoula taste like in Carrot Soup with Chermoula?

Chermoula adds a bright, zesty, and slightly smoky flavor to Carrot Soup with Chermoula. It combines fresh herbs, citrus, garlic, and spices, creating a bold contrast to the naturally sweet and creamy soup base.

Carrot Soup with Chermoula – Best Easy Recipe

Name: Carrot Soup with Chermoula
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: North African
Ingredients: 2 tablespoons olive oil; 1 lb carrots, sliced into 1/2-inch rounds; 1/2 large onion, diced (about 1 cup); 4 garlic cloves, smashed; 1 1/2 teaspoons cumin seeds; 4 cups vegetable broth or chicken stock; 2 bay leaves; 1 teaspoon kosher salt; 1/4 teaspoon white pepper; 2 teaspoons honey or maple syrup; 1/4 cup yogurt or sour cream; For Chermoula:; 1 teaspoon cumin seeds, toasted; 1 teaspoon coriander seeds, toasted; 1 cup fresh cilantro; 1/2 cup fresh parsley; 1 teaspoon fresh grated ginger; 2 garlic cloves; 1/2 cup olive oil; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1/4 teaspoon chili flakes; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Description

Carrot Soup with Chermoula is a vibrant North African-inspired soup made with tender carrots, warm spices, and a bright herb sauce. This creamy, comforting dish balances natural sweetness with zesty, aromatic flavors for a nourishing and satisfying meal.

Ingredients

Scale

2 tablespoons olive oil
1 lb carrots, sliced into 1/2-inch rounds
1/2 large onion, diced (about 1 cup)
4 garlic cloves, smashed
1 1/2 teaspoons cumin seeds
4 cups vegetable broth or chicken stock
2 bay leaves
1 teaspoon kosher salt
1/4 teaspoon white pepper
2 teaspoons honey or maple syrup
1/4 cup yogurt or sour cream
For Chermoula:
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 cup fresh cilantro
1/2 cup fresh parsley
1 teaspoon fresh grated ginger
2 garlic cloves
1/2 cup olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon chili flakes
1/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Heat olive oil in a large pot over medium-high heat. Add diced onion, cumin seeds, and smashed garlic. Sauté for 5–6 minutes until fragrant and lightly golden.
Add sliced carrots, broth, bay leaves, salt, and white pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until carrots are tender.
While the soup cooks, toast cumin and coriander seeds in a dry pan until fragrant. Transfer to a food processor with cilantro, parsley, ginger, garlic, olive oil, lemon zest, lemon juice, chili flakes, salt, and pepper. Pulse into a slightly textured paste.
Remove bay leaves from the soup and let it cool slightly. Blend using an immersion blender or in batches until smooth and creamy.
Return soup to the pot and stir in yogurt or sour cream and honey or maple syrup. Adjust seasoning to taste.
Simmer gently on low heat until ready to serve. Ladle into bowls and swirl chermoula on top before serving.

Notes

Toasting whole spices enhances the depth of flavor in both the soup and chermoula.
Use plant-based yogurt to make this recipe vegan-friendly.
Add a small chopped apple for extra sweetness if desired.
Store soup in the refrigerator for up to 4 days in an airtight container.
Freeze without dairy for up to 3 months and add yogurt after reheating.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: North African

Nutrition

Serving Size: 1 bowl
Calories: 357 kcal
Sugar: 10.8 g
Sodium: 674.9 mg
Fat: 30.7 g
Saturated Fat: 5.4 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 23.2 g
Fiber: 4.1 g
Protein: 3.1 g
Cholesterol: 5 mg