MOROCCAN CARROT SOUP

[Reading time: 2 minutes]

This week we are going to see a magnificent recipe from Marocco, the Moroccan Carrot Soup

YELD Makes 4 servings

ACTIVE TIME 20 minutes

TOTAL TIME 40 minutes

INGREDIENTS

  • 2 tablespoons (1/4 stick) butter
  • 1 cup chopped white onion
  • 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
  • 2 1/2 cups low-salt chicken broth
  • 1 1/2 teaspoons cumin seeds
  • 1 tablespoon honey
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon ground allspice
  • 1/2 cup plain yogurt, stirred to loosen

PREPARATION

Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. 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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s