caarrot soup2

vegan african carrot soup

Vegan African Carrot Soup is both healthy, tasty and satisfying, an easy-to-make meal.

Vegan African Carrot Soup is bursting with flavors of North Africa. This simple carrot soup reminds me taking simple ordinary ingredients, and infusing them with the warm flavors of the Middle East, transforming them into something unexpected and wonderfully. And to me, is nothing more gratifying than taking a few simple veggies and turning them into a healthy vibrant meal.

Chermoula, if unfamiliar is a tasty condiment originating from the northern most countries of Africa — Tunisia, Morocco and Algeria. A blend of olive oil, fresh herbs, lemon zest and toasted spices, it adds an unexpected brightness and punch of earthy flavor to the soup. It can be made spicy or kept mild … and be sure to save the leftover Chermoula for a tasty marinade for tofu. Think of it as a a North African “Chimichurri” sauce!

For a different carrot soup recipe : Carrot Soup with Coconut

Vegan African Carrot Soup Ingredients

  • 2 tablspoon olive oil
  • 1 lbs scrubbed carrots- cut into 1/2 inch disks
  • ½ a large onion- diced ( 1 cup)
  • 3 garlic cloves-smashed or more
  • 1 1/2 teaspoon cumin seeds
  • 4 cups veggie stock or just water
  • 1 or 2 bay leaves
  • 1 tsp kosher salt
  • 1/4 tsp white pepper
  • 2 teaspoons maple syrup or different sugar alternative
  • 1/4 cup or vegan yogurt or sour cream or coconut 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 – grated
  • 1 teaspoon fresh thyme (optional)
  • 1 garlic cloves
  • ½ cup olive oil
  • Zest from 1/2 lemon ( about 1 tsp)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon chili flakes -or more for spicier
  • 1/4 teaspoon salt – taste more
carrot soup3
Think of it as a a North African “Chimichurri” sauce!

Vegan African Carrot Soup Instructions

  • In a heavy bottom pot, saute onion, cumin seeds and smashed garlic in oil, on medium high heat until tender and golden, about 4-5 minutes, stirring often.
  • Add carrots, veggie stock or just water, 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 fork. Let cool slightly.
  • Blend the soup using an immersion blender or in small batches in a blender  until silky smooth.
  • Place back in the pot and stir in vegan sour cream or yoghurt and maple syrup. Adjust salt and spice level. But keeping in mind Chermoula will add a LOT of flavor. And keep warm on low heat until serving.

Make the Chermoula

  • Toast the spices in dry skillet over medium until fragrant and golden. All ingredients and toasted spice in a food processor and pulse until combined into a paste, but not too smooth. Set aside in a bowl.

Serve

  • Divide among bowls, and add a spoonful of chermoula, swirling it in a circle. Add more vegan yogurt or sour cream or coconut cream if you like.
carrot soup
Vegan AAfrican Carrot Soup Serve with Chermoula and Coconut Cream

Vegan African Carrot Soup Notes

  • Of course you can use ground spices instead of whole seeds, but the toasted whole seeds will add that extra level of flavor.
  • You can try using apple instead of maple syrup for extra sweetness for this soup. However, if the carrots are sweet enough, it’s up to you to exclude them entirely.
  • If you haven’t consumed the whole soup in one meal, keep it in the fridge after it cools down and reheat it to eat. And consume within 2 days.

vegan african carrot soup

Recipe by CuhabegCourse: SoupsCuisine: AfricanDifficulty: Beginner
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

355

kcal
Total time

40

minutes

Vegan African Carrot Soup is both healthy, tasty and satisfying, an easy-to-make meal.

Ingredients

  • 2 tablspoon olive oil

  • 1 lbs scrubbed carrots- cut into 1/2 inch disks

  • ½ a large onion- diced ( 1 cup)

  • 3 garlic cloves-smashed or more

  • 1 1/2 teaspoon cumin seeds

  • 4 cups veggie stock or just water

  • 1 or 2 bay leaves

  • 1 tsp kosher salt

  • 1/4 tsp white pepper

  • 2 teaspoons maple syrup or different sugar alternative

  • 1/4 cup or vegan yogurt or sour cream or coconut 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 – grated

  • 1 teaspoon fresh thyme (optional)

  • 1 garlic cloves

  • ½ cup olive oil

  • Zest from 1/2 lemon ( about 1 tsp)

  • 1 tablespoon lemon juice

  • 1/2 teaspoon chili flakes -or more for spicier

  • 1/4 teaspoon salt – taste more

Directions

  • In a heavy bottom pot, saute onion, cumin seeds and smashed garlic in oil, on medium high heat until tender and golden, about 4-5 minutes, stirring often.
  • Add carrots, veggie stock or just water, 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 fork. Let cool slightly.
  • Blend the soup using an immersion blender or in small batches in a blender until silky smooth.
  • Place back in the pot and stir in vegan sour cream or yoghurt and maple syrup. Adjust salt and spice level. But keeping in mind Chermoula will add a LOT of flavor. And keep warm on low heat until serving.
  • Make the Chermoula
  • Toast the spices in dry skillet over medium until fragrant and golden. All ingredients and toasted spice in a food processor and pulse until combined into a paste, but not too smooth. Set aside in a bowl.carrot soup3
  • Serve
  • Divide among bowls, and add a spoonful of chermoula, swirling it in a circle. Add more vegan yogurt or sour cream or coconut cream if you like.

Notes

  • Of course you can use ground spices instead of whole seeds, but the toasted whole seeds will add that extra level of flavor.
  • You can try using apple instead of maple syrup for extra sweetness for this soup. However, if the carrots are sweet enough, it’s up to you to exclude them entirely.
  • If you haven’t consumed the whole soup in one meal, keep it in the fridge after it cools down and reheat it to eat. And consume within 2 days.

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