Creamy Carrot Soup
Ingredients
2 tablspoon olive oil (or butter)
1 lbs scrubbed carrots- cut into 1/2 inch disks
½ a large onion- diced (1 cup)
4 garlic cloves-smashed
1 1/2 tsp Cumin seeds
4 cups chicken or veggie stock
2 bay leaves
1 tsp kosher salt
1/4 tsp white pepper
2 teaspoons honey or maple syrup
¼ cup yogurt or sour cream ( or vegan yogurt or sour cream)
Chermoula:
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 cup cilantro
1/2 cup Italian parsley ( or sub more cilantro)
1 teaspoon fresh ginger
1 teaspoon fresh thyme (optional)
2 garlic cloves
½ cup olive oil
Zest from 1/2 lemon (about 1 tsp)
1 tablespoon lemon juice
1/4 teaspoon chili flakes -or more for spicier
1/4 teaspoon salt
Cooking Instructions
1. In a heavy bottom pot, saute onion, cumin seeds and smashed garlic in oil, on medium high heat until golden and tender, about 5-6 minutes, stirring often.
2. Add carrots, chicken stock, salt, white pepper, bay leaves and bring to a vigorous simmer. Cover and simmer on med low heat for 20 minutes or until carrots are easily pierced with the tip of a knife. Let cool slightly.
3. Make the Chermoula: Toast the spices in dry skillet over medium until fragrant and golden. Place all ingredients in a food processor and pulse until combined into a paste, but not too smooth. Set aside in a bowl.
4. Blend the soup using an immersion blender or in small batches in a blender until silky smooth.
5. Place back in the pot and stir in sour cream and maple syrup. Adjust salt and spice level. (Keeping in mind Chermoula will add a LOT of flavor.) Keep warm on low heat until serving.
6. Divide among bowls, and add a spoonful of chermoula, swirling it in a circle. Add more yogurt or sour cream if you like.
2. Add carrots, chicken stock, salt, white pepper, bay leaves and bring to a vigorous simmer. Cover and simmer on med low heat for 20 minutes or until carrots are easily pierced with the tip of a knife. Let cool slightly.
3. Make the Chermoula: Toast the spices in dry skillet over medium until fragrant and golden. Place all ingredients in a food processor and pulse until combined into a paste, but not too smooth. Set aside in a bowl.
4. Blend the soup using an immersion blender or in small batches in a blender until silky smooth.
5. Place back in the pot and stir in sour cream and maple syrup. Adjust salt and spice level. (Keeping in mind Chermoula will add a LOT of flavor.) Keep warm on low heat until serving.
6. Divide among bowls, and add a spoonful of chermoula, swirling it in a circle. Add more yogurt or sour cream if you like.
Creamy Carrot Soup
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
Servings: 4
Calories: 357 Per Serving
Meal Type
Nutrition Facts
Carbohydrates: 23.2g | Total Fat: 30.7g | Saturated Fat: 5.4g | Protein: 3.1g | Sugar: 10.8g | Fiber: 4.1g | Cholesterol: 5mg
Applied Diet Types
- Clean Eating
Ingredients
2 tablspoon olive oil (or butter)
1 lbs scrubbed carrots- cut into 1/2 inch disks
½ a large onion- diced (1 cup)
4 garlic cloves-smashed
1 1/2 tsp Cumin seeds
4 cups chicken or veggie stock
2 bay leaves
1 tsp kosher salt
1/4 tsp white pepper
2 teaspoons honey or maple syrup
¼ cup yogurt or sour cream ( or vegan yogurt or sour cream)
Chermoula:
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 cup cilantro
1/2 cup Italian parsley ( or sub more cilantro)
1 teaspoon fresh ginger
1 teaspoon fresh thyme (optional)
2 garlic cloves
½ cup olive oil
Zest from 1/2 lemon (about 1 tsp)
1 tablespoon lemon juice
1/4 teaspoon chili flakes -or more for spicier
1/4 teaspoon salt
Cooking Instructions
1. In a heavy bottom pot, saute onion, cumin seeds and smashed garlic in oil, on medium high heat until golden and tender, about 5-6 minutes, stirring often.
2. Add carrots, chicken stock, salt, white pepper, bay leaves and bring to a vigorous simmer. Cover and simmer on med low heat for 20 minutes or until carrots are easily pierced with the tip of a knife. Let cool slightly.
3. Make the Chermoula: Toast the spices in dry skillet over medium until fragrant and golden. Place all ingredients in a food processor and pulse until combined into a paste, but not too smooth. Set aside in a bowl.
4. Blend the soup using an immersion blender or in small batches in a blender until silky smooth.
5. Place back in the pot and stir in sour cream and maple syrup. Adjust salt and spice level. (Keeping in mind Chermoula will add a LOT of flavor.) Keep warm on low heat until serving.
6. Divide among bowls, and add a spoonful of chermoula, swirling it in a circle. Add more yogurt or sour cream if you like.
2. Add carrots, chicken stock, salt, white pepper, bay leaves and bring to a vigorous simmer. Cover and simmer on med low heat for 20 minutes or until carrots are easily pierced with the tip of a knife. Let cool slightly.
3. Make the Chermoula: Toast the spices in dry skillet over medium until fragrant and golden. Place all ingredients in a food processor and pulse until combined into a paste, but not too smooth. Set aside in a bowl.
4. Blend the soup using an immersion blender or in small batches in a blender until silky smooth.
5. Place back in the pot and stir in sour cream and maple syrup. Adjust salt and spice level. (Keeping in mind Chermoula will add a LOT of flavor.) Keep warm on low heat until serving.
6. Divide among bowls, and add a spoonful of chermoula, swirling it in a circle. Add more yogurt or sour cream if you like.