Moroccan Carrot SoupLisa Hubbard
Recipe information
Total Time
40 minutes
Yield
Makes 4 servings
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
Step 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.
Step 2
Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.
Step 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.
Step 4
Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.
Nutrition Per Serving
Per serving: 154.7 kcal calories
42.1 % calories from fat
7.2 g fat
4.5 g saturated fat
22.1 mg cholesterol
18.7 g carbohydrates
3.2\. g dietary fiber
11.8 g total sugars
15.5 g net carbohydrates
5.0 g protein
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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