Ingredients
Scale
- 1 lb carrots (peeled and chopped)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 2 tablespoons olive oil
- salt and pepper to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- fresh herbs (parsley or cilantro) for chermoula
- 1 clove garlic (for chermoula)
- 2 tablespoons olive oil (for chermoula)
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot and sauté onions until soft.
- Add garlic and cook until fragrant.
- Stir in carrots, cumin, and paprika for a few minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20–25 minutes until carrots are tender.
- Blend the soup until smooth using a blender or immersion blender.
- In a separate bowl, mix herbs, garlic, olive oil, and lemon juice to make chermoula.
- Serve soup warm and drizzle chermoula on top.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a spicier kick, add a pinch of cayenne pepper when sautéing the onions.
Store leftover soup in an airtight container in the fridge for up to 3 days.
This soup can be frozen for future meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg