Carrot Soup with Chermoula

Name: Carrot Soup with Chermoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: African, Moroccan
Ingredients: 2 tablspoon olive oil ( or butter); 1 lbs scrubbed carrots- cut into 1/2 inch disks; ½ a large onion- diced ( 1 cup); 4 garlic cloves-smashed; 1 1/2 tsp Cumin seeds; 4 cups chicken or veggie stock; 2 bay leaves; 1 tsp kosher salt; 1/4 tsp white pepper; 2 teaspoons honey or maple syrup; ¼ cup yogurt or sour cream ( or vegan yogurt or sour cream); 1 teaspoon cumin seeds, toasted; 1 teaspoon coriander seeds, toasted; 1 cup cilantro; 1/2 cup Italian parsley ( or sub more cilantro); 1 teaspoon fresh ginger; 1 teaspoon fresh thyme (optional); 2 garlic cloves; ½ cup olive oil; Zest from 1/2 lemon ( about 1 tsp); 1 tablespoon lemon juice; 1/4 teaspoon chili flakes -or more for spicier; 1/4 teaspoon salt