Moroccan Carrot Soup with Chermoula


Preparation info

  • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 25 g (1 oz) unsalted butter
  • 1 cm (½ in) piece of fresh ginger, very finely chopped
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cumin
  • 1 onion, chopped
  • 1 leek, white part only, chopped
  • 450 g (1 lb) carrots, cut into small chunks
  • ¼ teaspoon paprika
  • 1 litre ( pints) vegetable stock
  • Salt and freshly ground black pepper

For the chermoula

  • 120 g ( oz) fresh coriander
  • 1 garlic clove, crushed
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 100 ml ( fl oz) olive oil
  • Juice of ¼ lemon


Chermoula is the name given to a blend of herbs, spices, oil and lemon juice normally used as a marinade for fish or meat. In my variation it is more of a sauce. It will make far more than you need but you can use it in all manner of ways – as a salad dressing, for pasta or as a vibrant, zesty side sauce. Chermoula will keep in the fridge for 3-4 days but will lose its bright colour after 2 days.

Heat the butter in a large pan, add the ginger, turmeric and cumin and sweat for 1-2 minutes. Add the onion, leek and carrots and sweat for 5 minutes. Stir in the paprika and then pour in the vegetable stock. Bring to the boil, then reduce the heat and simmer until the vegetables are tender, about 30 minutes. Purée in a blender until smooth, then reheat and season to taste.

For the chermoula, put all the ingredients in a blender and blitz to a smooth paste. Serve the soup in individual bowls, spooning about a tablespoon of chermoula over each portion.