Making North African Carrot Soup with Chermoula is straightforward. Follow these simple steps:

1. Heat Olive Oil: In a large pot, heat the olive oil over medium heat.
2. Sauté Onion: Add diced onions and sauté until translucent, about 5 minutes.
3. Add Garlic: Stir in minced garlic and cook for another minute.
4. Incorporate Carrots: Add the chopped carrots and sauté for an additional 5 minutes.
5. Season with Spices: Sprinkle in cumin, coriander, salt, and pepper. Stir well to coat the vegetables.
6. Add Broth: Pour in the vegetable broth and bring to a boil.
7. Simmer: Reduce heat and let simmer for about 20 minutes, or until the carrots are tender.
8. Blend the Soup: Using an immersion blender, purée the soup until smooth. You can also transfer it to a blender in batches.
9. Mix in Honey: If desired, stir in honey for a touch of sweetness.
10. Prepare Chermoula: In a small bowl, mix all the chermoula ingredients together until well combined.
11. Serve: Ladle the soup into bowls and drizzle with chermoula.