Moroccan Tagine-Spiced Carrot Soup with Chermoula
Moroccan Tagine-Spiced Carrot Soup with Chermoula
Moroccan Tagine-Spiced Carrot Soup with Chermoula
By Ray Seraphin
Rated 3.9 stars by 10 users
Category
Soup
Author:
By Ray Seraphin
Servings
Yield: 2-2.5 quarts
This recipe is a fun twist on a weeknight standby. Our Moroccan Tagine and Ground Omani Black Lime add herbaceous and citrus notes to an otherwise humble carrot soup recipe. The chermoula enhances the spearmint and parsley in the Tagine to make for a truly harmonious dish.
Ingredients
Soup:
- 4 tablespoons olive oil, divided
- 1 medium yellow onion, peeled and rough chopped
- 4 garlic cloves, peeled and rough chopped
- 1 2" piece of ginger, peeled and minced
-
2 tablespoons Oaktown Spice Shop Moroccan Tagine
-
2 teaspoons Ground Omani Black Lime
-
1 tablespoon Pacific Flake Salt or Diamond Crystal Kosher Salt, plus more to taste
- 2 lbs carrots (approximately 10 medium carrots), peeled, halved lengthwise, and chopped into ½ inch pieces
- 3-4 whole fresh flat-leaf parsley sprigs
- 4 cups low-sodium vegetable or chicken stock
- 2 cups carrot juice, no sugar added
- Yogurt or vegan yogurt (optional)
Chermoula:
- 1 cup fresh flat-leaf parsley leaves (approximately one bunch), finely chopped
- 1 cup fresh mint leaves (approximately one bunch), finely chopped
- 1 jalapeño, de-seeded and minced
- 3 garlic cloves, peeled, smashed, and minced
-
2 teaspoons toasted sesame seeds
- ½ cup extra virgin olive oil
- 2 teaspoons red wine vinegar
- zest from 1 lemon and half of its juice
- salt to taste
Directions
- Set a large heavy-bottomed soup pot over medium heat. Add 2 tablespoons of olive oil, chopped onion, garlic, and ginger. Saute vegetable mixture for 6-8 minutes, stirring occasionally to prevent browning. Add Moroccan Tagine, ground omani lime, and salt to the pot. Continue cooking until the vegetables are coated in the spices and the spices have become fragrant – about 1 minute.
- Add carrots, parsley sprigs, stock, and carrot juice to the pot. Set the burner to high and cook until the soup begins to boil. Once a boil is achieved, reduce heat to low and simmer until the carrots become extremely tender – about 15-20 minutes. Remove soup from the burner and let it cool for 10 minutes.
- While your soup is simmering, begin preparing the chermoula. Add chopped herbs, jalapeño, garlic, and toasted sesame seeds to a medium-sized mixing bowl. Pour olive oil, red wine vinegar, lemon zest and juice into the bowl and whisk until incorporated. Allow to sit for 15 minutes. Add salt to taste.
- After your soup has cooled somewhat, remove parsley sprigs. Working in small batches, begin pureeing the soup in a standard blender. Fill half the blender per batch. While blending, add remaining 2 tablespoons of olive oil to help emulsify soup. Alternatively, you can use an immersion blender. Add more stock or carrot juice if necessary to achieve desired consistency. Garnish with chermoula and yogurt.
I made this last night and we all loved it! I followed the recipe exactly as written, but next time I will save a lot of work by using a Cuisinart for all those carrots. Since the soup is blended at the end, there’s no need to care about how the carrots are and onion are cut. Don’t skip on the topping; it is fantastic! Along with some flatbread and salad this is a great meal.