Directions

1. 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.
2. 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.
3. 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.
4. 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.