Moroccan Carrot Soup with Chermoula

• 25 g (1 oz) unsalted butter
• 1 cm (½

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 day