Step 1

In a heavy bottom pot, saute onion, cumin seeds and smashed garlic in oil, on medium high heat until golden and tender, about 5-6 minutes, stirring often.

Step 2

Add carrots, chicken stock, salt, white pepper, bay leaves and bring to a vigorous simmer. Cover and simmer on med low heat for 20 minutes or until carrots are easily pierced with the tip of a knife.  Let cool slightly.

Step 3

Toast the spices in dry skillet over medium until fragrant and golden. Place all ingredients in a food processor and pulse until combined into a paste, but not too smooth. Set aside in a bowl.

Step 4

Blend the soup using an immersion blender or in small batches in a blender  until silky smooth.

Step 5

Place back in the pot and stir in sour cream and maple syrup. Adjust salt and spice level. (Keeping in mind Chermoula will add a LOT of flavor.) Keep warm on low heat until serving.

Step 6

Divide among bowls, and add a spoonful of chermoula, swirling it in a circle. Add more yogurt or sour cream if you like.