Indulge in the flavors of North Africa with this gluten-free carrot soup infused with aromatic spices and topped with a zesty Chermoula sauce. Perfect for a cozy feasting experience at home.
Ingredients: 1 lb carrots, peeled and chopped. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14 oz gluten-free vegetable broth. 2 cups water. 1 tsp ground cumin. 1/2 tsp ground coriander. 1/2 tsp ground paprika. 1/4 tsp ground cinnamon. Salt and pepper to taste. 2 tbsp olive oil. For Chermoula:. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh parsley, chopped. 2 cloves garlic, minced. 2 tbsp olive oil. 1 tsp ground cumin. 1/2 tsp paprika. Juice of 1 lemon. Salt and pepper to taste.
Instructions: Put 2 tablespoons of olive oil in a big pot and heat it over medium-low heat. Put in the chopped garlic and onions, and cook them until they turn clear. Ground cumin, ground coriander, ground paprika, and ground cinnamon should all be mixed in. Stir every now and then for about 5 minutes. Add the vegetable broth that doesn't contain gluten and two cups of water. Once it starts to boil, lower the heat, cover, and let it cook for 20 to 25 minutes, or until the carrots are soft. Prepare the Chermoula while the soup is cooking. Salt, pepper, olive oil, ground cumin, paprika, lemon juice, and minced garlic should all be mixed together in a small bowl. After mixing well, set it aside. Pour the soup into a blender and blend it until it's smooth. You could also add the soup to a blender in small amounts and blend until smooth. Add salt and pepper to taste after adding the pureed soup back to the pot. Warm it up on low heat. Cover the soup in Chermoula sauce and serve it hot. You can also add more chopped cilantro or parsley on top if you want to. Have fun with your North African Carrot Soup without Gluten.
Prep Time: 15 minutes
Cook Time: 30 minutes
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