Moroccan Carrot Soup With Chermoula | Experience Life

Name: Moroccan Carrot Soup With Chermoula | Experience Life
Ingredients: 2 tbs. extra-virgin olive oil; 1 yellow onion, chopped; 1/2 tsp. sea salt, plus more to taste; 3 lbs. carrots, cut into 1-inch chunks; 1 tsp. ground cumin; 1/2 tsp. ground coriander; 1/2 tsp. ground cinnamon; Pinch red-pepper flakes; 1/2 tsp. saffron threads; 6 cups Magic Mineral Broth, plus more if needed (or use store bought); 2 1/2 tsp. Meyer lemon zest (regular lemon zest is fine); 1 tbs. freshly squeezed Meyer lemon juice, plus more if needed (can substitute 2 tsp. lemon juice plus 2 tsp. freshly squeezed tangerine or orange juice); 1/4 tsp. dark maple syrup

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Herby, acidic chermoula is the perfect accompaniment to this creamy carrot soup.

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Ingredients

2 tbs. extra-virgin olive oil
1 yellow onion, chopped
1/2 tsp. sea salt, plus more to taste
3 lbs. carrots, cut into 1-inch chunks
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
Pinch red-pepper flakes
1/2 tsp. saffron threads
6 cups Magic Mineral Broth, plus more if needed (or use store bought)
2 1/2 tsp. Meyer lemon zest (regular lemon zest is fine)
1 tbs. freshly squeezed Meyer lemon juice, plus more if needed (can substitute 2 tsp. lemon juice plus 2 tsp. freshly squeezed tangerine or orange juice)
1/4 tsp. dark maple syrup