Moroccan Carrot Soup
A warmly spiced carrot soup featuring aromatic cumin, honey, and allspice, finished with a cooling yogurt drizzle. This creamy, Middle Eastern-inspired soup combines sweet carrots with traditional Moroccan flavors.
Ingredients
- •2 tablespoons butter
- •1 cup white onion
- •1 pound carrots
- •2½ cups chicken broth
- •1½ teaspoons cumin seeds
- •1 tablespoon honey
- •1 teaspoon lemon juice
- •⅛ teaspoon ground allspice
- •½ cup plain yogurt
- •stirred to loosen
Cooking Instructions
- 1.
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.
25 min
- 2.
Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.
5 min
- 3.
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.
10 min
- 4.
Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.
5 min
