Moroccan Carrot Soup

Ricardo
Ricardo @tallcook
Manhattan, New York, United States

On a frigid night my friend Carl came to have dinner at my place and I made this simple, tasty, warming soup that I found in an old issue of Epicurious.

#soup #carrots #Morocco ##Moroccan

Moroccan Carrot Soup

On a frigid night my friend Carl came to have dinner at my place and I made this simple, tasty, warming soup that I found in an old issue of Epicurious.

#soup #carrots #Morocco ##Moroccan

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Ingredients

40 minutes
6 people
  1. 2 tablespoonsbutter
  2. 1white onion, chopped
  3. 2 poundscarrots, peeled and sliced into 1/2-inch pieces
  4. 5 cupschicken broth
  5. 2 teaspoonscumin seeds
  6. 2 tablespoonhoney
  7. 1 tablespoonlemon juice
  8. 1/4 teaspoonground allspice
  9. Salt
  10. Ground black pepper
  11. 3/4 cupplain Greek yogurt

Cooking Instructions

40 minutes
  1. 1

    Melt butter in large saucepan over medium-high heat. Add onion; sauté 10 minutes. Mix in carrots and broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

  2. 2

    Stir cumin seeds in small skillet over medium-high heat until fragrant, 2 or 3 minutes; cool. Finely grind in a mortar or spice mill.

  3. 3

    Remove soup from heat. Puree with an immersion blender until smooth. Whisk in honey, lemon juice, and allspice. Season with salt and pepper to taste.

  4. 4

    Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.

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Ricardo
Ricardo @tallcook
on
Manhattan, New York, United States
My mother was a very good home cook, which made me appreciate homemade food to this day.
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