Creamy Carrot Chermoula Soup

creamy-carrot-chermoula-soup_compressed

Serving Size 8

Ingredients

  • 1 Onion — diced
  • 1 Celery stalk — sliced
  • 2 tablespoons Olive oil
  • 4 medium Carrots
  • 1 large Parsnip
  • 1 medium Sweet potato
  • 3 tablespoons SupHerb Farms Fusions® Chermoula — divided
  • 1/2 teaspoon Salt and pepper
  • 8 cups Vegetable broth
  • 1/2 cup Roasted salt pepitas

Categories

Preparation

  1. Cook onion and celery in olive oil over medium heat until softened, about 3 minutes.
  2. Peel and chop carrots, parsnips, and sweet potato; add to pot, along with 2 tablespoons of SupHerb Farms Fusions® Chermoula, salt and pepper. Cook, stirring until vegetables are softened, 5 to 7 minutes.
  3. Add broth; bring to boil. Reduce heat, cover and simmer for 15 minutes. Uncover and simmer for another 10 minutes.
  4. With immersion blender, or in batches in blender, blend until smooth.

Toss pepitas with remaining Chermoula Paste, ladle soup in bowls, and sprinkle with more pepitas.