Moroccan Carrot Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons butter
• 1 cup onion, chopped
• 1 lb carrot (large)
• 2 1/2 cups low sodium chicken broth
• 1 1/2 teaspoons cumin seeds
• 1 tablespoon honey
• 1 teaspoon lemon juice
• 1/8 teaspoon ground allspice
• 1/2 cup plain yogurt, stirred to loosen

Recipe

• 1 melt butter in large saucepan over medium-high heat. add onion, saute 2 minutes. mix in carrots. add broth, bring to a boil. reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
• 2 stir cumin seeds in small skillet over med-high heat until fragrant, 4-5 minute. cool and then finely grind in spice mill.
• 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.
• 4 ladle soup into bowls. drizzle yogurt over, sprinkle generously with cumin.