Creamy Carrot Chermoula Soup
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
- Categories: African, American, Moroccan
- Ingredients: Plant-Based, Plant-Forward, Soups, Vegetarian
Preparation
- Cook onion and celery in olive oil over medium heat until softened, about 3 minutes.
- 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.
- Add broth; bring to boil. Reduce heat, cover and simmer for 15 minutes. Uncover and simmer for another 10 minutes.
- 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.
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