Moroccan Carrot Soup
photo by Boomette
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 1 cup white onion, chopped
- 1 lb carrot (large)
- 2 1⁄2 cups low sodium chicken broth
- 1 1⁄2 teaspoons cumin seeds
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1⁄8 teaspoon ground allspice
- 1⁄2 cup plain yogurt, stirred to loosen
directions
- Melt butter in large saucepan over medium-high heat. Add onion, saute 2 minutes. Mix in carrots. Add broth, bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
- Stir cumin seeds in small skillet over med-high heat until fragrant, 4-5 minute. Cool and then finely grind in spice mill.
- Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice and allspice. Season with salt and pepper.
- Ladle soup into bowls. Drizzle yogurt over, sprinkle generously with cumin.
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Reviews
RECIPE SUBMITTED BY
ddav0962
Goochland, 86