Moroccan Carrot Soup

Name: Moroccan Carrot Soup
Total time: 2400 s
Yield: 6 people
Cuisine: American
Ingredients: 2 tablespoons butter; 1 white onion, chopped; 2 pounds carrots, peeled and sliced into 1/2-inch pieces; 5 cups chicken broth; 2 teaspoons cumin seeds; 2 tablespoon honey; 1 tablespoon lemon juice; 1/4 teaspoon ground allspice; Salt; Ground black pepper; 3/4 cup plain Greek yogurt

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

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

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

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

Saved

Ingredients

40 minutes

6 people

2 tablespoonsbutter
1white onion, chopped
2 poundscarrots, peeled and sliced into 1/2-inch pieces
5 cupschicken broth
2 teaspoonscumin seeds
2 tablespoonhoney
1 tablespoonlemon juice
1/4 teaspoonground allspice
Salt
Ground black pepper
3/4 cupplain Greek yogurt

Saved

Steps

40 minutes

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

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

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

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